Miso Butter Roasted Cabbage Wedges

Miso Butter Roasted Cabbage Wedges are a bold, savory side dish that transforms humble cabbage into something rich, flavorful, and totally crave-worthy. The miso butter melts into the layers as the cabbage roasts, creating crispy edges, tender centers, and deep umami flavor in every bite. It’s simple, surprising, and absolutely delicious.

Why You’ll Love This Recipe

I love how this recipe takes basic ingredients and turns them into a dish that feels both comforting and gourmet. The combination of miso and butter adds a salty-sweet richness, while high-heat roasting brings out the cabbage’s natural sweetness. It’s an easy side dish that pairs with everything from roasted meats to grain bowls—or stands alone as the star of the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Green cabbage (or savoy or napa cabbage), cut into thick wedges

• Unsalted butter, softened

• White or yellow miso paste

• Olive oil (optional, for extra crispiness)

• Garlic, minced (optional)

• Rice vinegar or lemon juice (for brightness)

• Salt and pepper

• Sesame seeds, chopped scallions, or chili flakes for garnish (optional)

Directions

1. I preheat the oven to 425°F and line a baking sheet with parchment paper.

2. I remove any damaged outer cabbage leaves, then cut the cabbage into 6–8 thick wedges, keeping the core intact to hold each wedge together.

3. In a small bowl, I mix the softened butter with miso paste until smooth. If I’m adding garlic, I stir that in too.

4. I spread the miso butter generously over the cut sides of each cabbage wedge.

5. I arrange the wedges cut-side down on the baking sheet, drizzle with a little olive oil if I want extra crisp edges, and season with black pepper.

6. I roast for 25–30 minutes, flipping once halfway through, until the edges are browned and the centers are tender.

7. I finish with a splash of rice vinegar or lemon juice and garnish with sesame seeds or scallions if I have them.

Servings and timing

This recipe makes 4 servings.
Prep time is about 10 minutes, and roasting takes 25–30 minutes. It’s ready in under 40 minutes from start to finish.

Variations

• I sometimes add a spoonful of honey or maple syrup to the miso butter for a sweet-savory glaze.

• Red cabbage works, too—it just has a firmer texture and slightly different flavor.

• A dash of soy sauce or tamari can deepen the umami even more.

• For spice, I sprinkle chili flakes or drizzle with chili crisp before serving.

• I’ve added roasted peanuts or crispy onions on top for texture.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I roast them in the oven at 375°F for about 10 minutes to restore the crispy texture. Microwaving works in a pinch, but the edges will soften.

FAQs

Can I use red miso instead of white?

Yes, but red miso has a stronger, saltier flavor—so I use a little less and balance it with extra butter or sweetness.

How do I keep the cabbage wedges from falling apart?

I leave the core attached when slicing the wedges—it holds the layers together during roasting.

Is this recipe vegan?

To make it vegan, I use plant-based butter. The rest of the ingredients are naturally vegan.

Can I make this ahead of time?

I prefer it fresh for the best texture, but I’ve prepped the miso butter and cut the cabbage ahead—then assembled and roasted just before serving.

What does miso taste like in this dish?

It adds a deep, savory, slightly salty flavor that melts into the cabbage as it roasts. Combined with butter, it gives a rich, umami-packed result.

Conclusion

Miso Butter Roasted Cabbage Wedges are proof that simple ingredients can create bold, irresistible flavors. The combination of crispy caramelized edges and tender cabbage soaked in miso butter is pure comfort with a twist. Whether I’m serving it as a side or making it the centerpiece of a vegetarian meal, this dish always surprises and satisfies.

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