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Miso Butter Roasted Cabbage Wedges Recipe
Ben Carraoli

Miso Butter Roasted Cabbage Wedges Recipe

After making Miso Butter Roasted Cabbage Wedges Recipe for the first time, I honestly couldn’t believe how flavorful cabbage could be. I’ve cooked cabbage many ways before, but this recipe completely changed my opinion. The buttery richness mixed with savory miso creates an irresistible umami flavor.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter divided
  • 1 tablespoon miso paste red or brown
  • 1 sweetheart hispi or pointed cabbage, cut into 4 wedges
  • ¼ cup panko breadcrumbs
  • ¼ teaspoon garlic powder
  • 1 tablespoon chopped parsley optional

Method
 

  1. Start by preheating your oven to 200°C (400°F). Cut the cabbage into four equal wedges, keeping the core intact so the wedges hold their shape while roasting.
  2. In a small bowl, mix two tablespoons of softened butter with the miso paste until smooth. This mixture should be spreadable and evenly combined.
  3. Place the cabbage wedges on a baking sheet and generously coat all sides with the miso butter. Roast in the oven until the cabbage is tender with golden, slightly charred edges.
  4. While the cabbage roasts, melt the remaining butter in a skillet. Add the panko breadcrumbs and garlic powder, stirring until the crumbs turn golden and crisp.
  5. Remove the cabbage from the oven and sprinkle with toasted breadcrumbs. Garnish with fresh parsley if desired and serve immediately while warm

Notes

  • I make sure to spread the miso butter between the cabbage layers for deeper flavor.
  • I don’t rush the roasting — those caramelized edges make all the difference.
  • If the cabbage is large, I add a few extra minutes to ensure tenderness.
  • I often toast extra breadcrumbs because they’re great on salads and soups too.