What are Miso Butter Roasted Cabbage Wedges?

Miso Butter Roasted Cabbage Wedges are thick slices of cabbage drizzled with a savory blend of miso paste and butter, then roasted to perfection. This cooking method enhances the cabbage’s natural sweetness while adding depth from the umami-rich miso.

How do you prepare the cabbage for roasting?

To prepare the cabbage, start by cutting it into wedges from a whole head. Rinse the wedges under cold water, ensuring to remove any dirt. Pat them dry, then brush each wedge generously with the miso-butter mixture to ensure full flavor during roasting.

Can I use other types of cabbage for this recipe?

Absolutely! While green cabbage is the most common choice, you can experiment with varieties like Napa or Savoy for different textures and flavors. Each type will bring a unique twist to the classic roasted dish.

How do you store leftovers?

Leftover Miso Butter Roasted Cabbage Wedges can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven until warmed through, preserving their delightful texture.

Miso Butter Roasted Cabbage Wedges You’ll Love to Devour

Name: Miso Butter Roasted Cabbage Wedges You'll Love to Devour
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese-inspired
Ingredients: 1 sweetheart (hispi) cabbage; 3 tablespoons butter (divided: 2 tbsp for miso sauce, 1 tbsp for breadcrumbs); 1 tablespoon miso paste; ¼ cup panko breadcrumbs; ¼ teaspoon garlic powder; 1 tablespoon parsley, chopped (for garnish)

Description

Tender, caramelized cabbage wedges roasted with miso butter and a crunchy panko topping. A savory, umami-packed side dish everyone will love!

Ingredients

Scale

1 sweetheart (hispi) cabbage

3 tablespoons butter (divided: 2 tbsp for miso sauce, 1 tbsp for breadcrumbs)

1 tablespoon miso paste

¼ cup panko breadcrumbs

¼ teaspoon garlic powder

1 tablespoon parsley, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C).
Melt 2 tablespoons of butter in a small saucepan over low heat.
Stir in miso paste until smooth to create the miso butter sauce.
Cut the cabbage into four wedges, rinse, and pat dry.
Arrange cabbage wedges on a parchment-lined baking sheet.
Drizzle miso butter evenly over each wedge.
In a small bowl, combine remaining butter, panko breadcrumbs, and garlic powder. Sprinkle over cabbage wedges.
Bake for 25–30 minutes until edges are golden and crispy.
Remove from oven and garnish with chopped parsley. Serve hot.

Notes

Add a squeeze of lemon to balance richness and brighten flavors.

Sprinkle red pepper flakes or drizzle soy sauce for extra depth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Lunch
Method: Roasting
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 wedge
Calories: 150 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 20 mg

Keywords: Miso butter cabbage, roasted cabbage wedges, umami side dish, vegetarian cabbage recipe, panko roasted vegetables, Japanese-inspired vegetables, easy cabbage side dish