Who knew cabbage could be this good? These Miso Butter Roasted Cabbage Wedges are crispy on the outside, tender on the inside, and bursting with rich umami flavor. The miso-butter blend caramelizes beautifully as it roasts—turning a humble veggie into the star of your plate!
Ingredients & Easy Swaps
- Cabbage: Green cabbage is the go-to, but Savoy or Napa cabbage works too! Just adjust roasting time slightly.
- Miso Paste: White miso gives a mild, savory-sweet depth. Yellow miso is a stronger alternative; red miso? Use sparingly!
- Butter: Use unsalted butter or go dairy-free with plant-based butter or olive oil.
- Panko Breadcrumbs: These make it crispy! No panko? Sub with regular breadcrumbs or even crushed crackers.
- Garnish: Fresh parsley adds brightness. Red pepper flakes give a little kick if you like heat!
Ingredients
For the Cabbage:
- 1 large green cabbage, cut into thick wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
Miso Butter:
- 4 tbsp unsalted butter (or vegan butter), softened
- 2 tbsp white miso paste
Topping & Garnish:
- 1/4 cup panko breadcrumbs
- 2 tbsp chopped parsley
- Optional: red pepper flakes
How to Make It
1. Preheat the Oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Make the Miso Butter
In a bowl, mix together softened butter and white miso until smooth and well combined.
3. Prep the Cabbage
Cut the cabbage into thick wedges, leaving the core mostly intact to help them hold their shape while roasting.
4. Brush with Flavor
Place wedges on the baking sheet. Brush generously with the miso butter. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
5. Roast Until Crisp
Roast for 25 minutes until the edges are crisp and golden.
6. Add the Crunch
With 5 minutes left, sprinkle panko breadcrumbs over the wedges and roast until toasted.
7. Garnish & Serve
Once out of the oven, let cool slightly. Top with parsley and red pepper flakes. Serve warm as a side or light main!
💬 FAQs
Can I use another type of cabbage?
Yes! Red, Savoy, or Napa cabbage all work—just keep an eye on roasting time since they cook a little faster.
No miso paste?
Yellow miso works fine. Or substitute with a mix of soy sauce + a touch of sugar or even tahini for a different spin.
Make it vegan?
Use plant-based butter or olive oil—easy switch and still full of flavor.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to regain crispiness.
