Miso Butter Roasted Cabbage Wedges

Roasted cabbage wedges might sound simple, but when coated with umami-rich miso butter and topped with golden panko crumbs, they transform into an irresistible dish that will make you rethink everything you know about this humble vegetable. The natural sweetness of the cabbage intensifies during roasting, while the savory miso butter creates a gorgeous caramelized exterior that keeps the interior tender and juicy.

I discovered this recipe during a cold winter evening when I needed a creative way to use my farmers market cabbage. Since then, it has become a family favorite, earning praise even from my vegetable-skeptic teenagers.

Essential Ingredients Guide

• Sweetheart Cabbage: Choose a fresh, compact head with crisp, bright green leaves. The pointed shape helps create perfect wedges that cook evenly
• Miso Paste: Look for red or brown miso for its robust, deeply savory flavor. The paste should be smooth and fragrant with no signs of crystallization
• Unsalted Butter: European-style butter with higher fat content creates a richer glaze that helps the cabbage caramelize beautifully
• Panko Breadcrumbs: Select authentic Japanese panko for the lightest, crispiest texture. Avoid fine breadcrumbs which can become soggy

Creating Your Masterpiece

Preparation:

Ensure your oven reaches full temperature. A properly preheated oven is crucial for achieving those perfectly caramelized edges.

Miso Magic:

Gently warm butter until just melted. Whisk in miso paste until completely smooth, creating a velvety emulsion.

Cabbage Preparation:

Quarter cabbage through the core, keeping it intact. This helps hold the wedges together during cooking.

Into The Oven:

Arrange wedges on a preheated baking sheet. Generously brush with miso butter mixture, ensuring it reaches between the layers.

Golden Finish:

Toast panko in olive oil, stirring constantly until each crumb reaches a perfect amber color.

Final Assembly:

Arrange roasted wedges on a serving platter, generously shower with crispy panko.

Pin it

When I first tasted the caramelized edges of this roasted cabbage, I was amazed by how such a simple vegetable could develop such complex flavors. The miso butter has become my secret weapon for elevating ordinary vegetables.

Perfect Pairings

This versatile dish shines alongside grilled meats, particularly Asian-inspired marinades. Try it with teriyaki salmon or miso-glazed chicken for a cohesive meal that celebrates these Japanese flavors.

Make It Your Own

Transform this dish by experimenting with different miso varieties. White miso creates a more delicate flavor profile, while barley miso adds earthiness. For extra crunch, try adding toasted sesame seeds or crushed nori to the panko topping.

Keeping It Fresh

Store any leftover cabbage wedges in an airtight container, separating layers with parchment paper. Reheat in a hot oven until warmed through, adding fresh panko just before serving to maintain the perfect texture.

Pin it

After years of cooking vegetables, this miso butter roasted cabbage remains one of my most requested recipes. It proves that with just a few quality ingredients and proper technique, humble vegetables can become truly extraordinary dishes.

Frequently Asked Questions

→ What type of cabbage works best for this recipe?

Sweetheart cabbage (also known as hispi or pointed cabbage) works best for this recipe because of its tender leaves and natural sweetness when roasted. However, you can also use regular green cabbage if sweetheart isn't available.

→ Can I make this recipe ahead of time?

While best served fresh from the oven to enjoy the crispy texture, you can prepare the miso butter mixture and cut the cabbage ahead of time. Store separately in the refrigerator for up to 24 hours before cooking.

→ What can I serve with miso butter roasted cabbage?

This versatile side dish pairs well with grilled meats, fish, rice bowls, or as part of an Asian-inspired meal. It's particularly good alongside salmon, chicken, or tofu dishes.

→ What type of miso paste should I use?

White or yellow miso paste works best for this recipe as they have a milder, sweeter flavor. Red miso can also be used but will give a stronger, more intense taste to the dish.

→ How do I store leftovers?

Store any leftover roasted cabbage in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to help restore some crispiness.