Miso Butter Roasted Cabbage Wedges combine the earthy flavor of miso with the richness of butter to create a savory, umami-packed dish. The cabbage wedges are roasted until crispy on the outside and tender on the inside, while the toasted panko breadcrumbs add a satisfying crunch. This recipe is simple yet packed with flavor, making it a perfect side dish or vegetarian main course. The miso butter brings depth to the cabbage, and the breadcrumbs enhance the texture, making each bite an exciting balance of flavors.
Ingredients:
- 3 tablespoons butter, divided
- 1 tablespoon miso paste
- 1 sweetheart (hispi) cabbage, cut into 4 wedges (use pointed cabbage in the US)
- ¼ cup panko breadcrumbs
- ¼ teaspoon garlic powder
- 1 tablespoon chopped parsley (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Cabbage:
- Wash the sweetheart cabbage and cut it into 4 wedges, making sure to keep the base intact to hold the wedges together.
- Make the Miso Butter:
- In a small bowl, mix 2 tablespoons of softened butter with 1 tablespoon of miso paste. Stir until well combined and smooth.
- Brush the Cabbage:
- Using a pastry brush, generously coat the cabbage wedges with the miso butter mixture. Ensure all sides, including the base, are covered.
- Roast the Cabbage:
- Place the cabbage wedges on the prepared baking sheet and roast in the preheated oven for 30-35 minutes, or until the outer leaves are nicely charred and crispy, while the inside remains slightly firm.
- Make the Breadcrumb Topping:
- While the cabbage is roasting, melt the remaining tablespoon of butter in a pan over medium heat. Add the panko breadcrumbs and garlic powder, stirring continuously to toast the breadcrumbs until they turn golden brown. Be careful not to burn them.
- Once golden, remove the breadcrumbs from the heat and set aside.
- Assemble the Dish:
- When the cabbage is done roasting, remove it from the oven. Sprinkle the toasted panko breadcrumbs over the wedges, ensuring an even coating.
- Garnish and Serve:
- If desired, garnish the cabbage with chopped parsley for added color and freshness. Serve the cabbage wedges immediately while they are warm and crispy.
Cooking Tips:
- Perfect Char: For a perfect char on the cabbage, make sure your oven is preheated to the correct temperature. If your wedges aren’t browning enough, you can finish them under the broiler for 1-2 minutes at the end of roasting.
- Breadcrumbs: Keep a close eye on the breadcrumbs as they toast—they can go from golden to burnt quickly. Stir continuously and remove from the heat as soon as they reach a light golden color.
- Miso Substitutes: If you don’t have miso paste, you can use soy sauce as an alternative, but reduce the quantity to avoid overpowering the dish.
- Additional Seasoning: For extra flavor, you can add a sprinkle of red pepper flakes or sesame seeds over the roasted cabbage.
Nutritional Benefits:
- Cabbage: Low in calories and rich in vitamins like C and K, cabbage is a nutrient-dense vegetable that also provides fiber for digestive health.
- Miso: Miso paste is a fermented soybean product that adds umami flavor while also offering probiotic benefits for gut health.
- Butter: While butter adds richness, using it in moderation along with fiber-rich cabbage creates a balanced dish.
- Panko: Panko breadcrumbs add a light crunch without being too heavy, and they can be substituted with whole grain crumbs for a more fiber-rich option.
Why You’ll Love This Recipe:
- Umami Explosion: The miso butter creates a deep, savory flavor that pairs perfectly with the roasted cabbage.
- Crispy Texture: The contrast between the crispy exterior and tender interior of the cabbage makes each bite satisfying.
- Simple Ingredients: With only a handful of ingredients, this recipe is easy to prepare yet feels gourmet.
- Versatile Side Dish: These cabbage wedges can be served as a side dish for grilled meats or enjoyed on their own as a light vegetarian main.
Dietary Information:
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free Option: To make this dish gluten-free, simply use gluten-free panko breadcrumbs.
- Dairy-Free Option: Substitute the butter with a dairy-free alternative like olive oil or vegan butter to make the recipe dairy-free.
Conclusion:
Miso Butter Roasted Cabbage Wedges are an easy, flavorful dish that combines the best of rich umami and crispy textures. With minimal effort, you can create a side that impresses with its complexity of flavor and simplicity of ingredients. Whether you’re a fan of cabbage or looking for new ways to enjoy vegetables, this recipe will become a favorite at your table. Pair it with grilled fish or tofu, or enjoy it as a snack!
PrintMiso Butter Roasted Cabbage Wedges
- Total Time: 40mins
Description
Miso Butter Roasted Cabbage Wedges combine the earthy flavor of miso with the richness of butter to create a savory, umami-packed dish. The cabbage wedges are roasted until crispy on the outside and tender on the inside, while the toasted panko breadcrumbs add a satisfying crunch. This recipe is simple yet packed with flavor, making it a perfect side dish or vegetarian main course. The miso butter brings depth to the cabbage, and the breadcrumbs enhance the texture, making each bite an exciting balance of flavors.
Ingredients
- 3 tablespoons butter, divided
- 1 tablespoon miso paste
- 1 sweetheart (hispi) cabbage, cut into 4 wedges (use pointed cabbage in the US)
- 1/4 cup panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped parsley (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Cabbage:
- Wash the sweetheart cabbage and cut it into 4 wedges, making sure to keep the base intact to hold the wedges together.
- Make the Miso Butter:
- In a small bowl, mix 2 tablespoons of softened butter with 1 tablespoon of miso paste. Stir until well combined and smooth.
- Brush the Cabbage:
- Using a pastry brush, generously coat the cabbage wedges with the miso butter mixture. Ensure all sides, including the base, are covered.
- Roast the Cabbage:
- Place the cabbage wedges on the prepared baking sheet and roast in the preheated oven for 30-35 minutes, or until the outer leaves are nicely charred and crispy, while the inside remains slightly firm.
- Make the Breadcrumb Topping:
- While the cabbage is roasting, melt the remaining tablespoon of butter in a pan over medium heat. Add the panko breadcrumbs and garlic powder, stirring continuously to toast the breadcrumbs until they turn golden brown. Be careful not to burn them.
- Once golden, remove the breadcrumbs from the heat and set aside.
- Assemble the Dish:
- When the cabbage is done roasting, remove it from the oven. Sprinkle the toasted panko breadcrumbs over the wedges, ensuring an even coating.
- Garnish and Serve:
- If desired, garnish the cabbage with chopped parsley for added color and freshness. Serve the cabbage wedges immediately while they are warm and crispy.
- Prep Time: 10mins
- Cook Time: 30mins