Miso Butter Roasted Cabbage Wedges

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:

  1. Preheat Oven:
    • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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Miso Butter Roasted Cabbage Wedges


  • Author: Olivia
  • 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

Units Scale
  • 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