Save My neighbour knocked on my door one Tuesday evening holding half a cabbage and a jar of miso she didn't know what to do with. We stood in my kitchen experimenting, smearing butter mixed with that salty-sweet paste onto thick cabbage wedges, sliding them into a hot oven more out of curiosity than confidence. When we pulled them out thirty minutes later, golden and crisp at the edges, the smell alone made us both go quiet. We ate them standing at the counter, still too hot, laughing at how something so simple could taste this good.
I started making these wedges for weeknight dinners when I wanted vegetables that felt like a treat, not a chore. My partner, who usually picks around greens, now asks for these specifically. Once I brought a tray to a potluck and watched people come back for seconds, scraping the pan for the sticky, caramelized bits stuck to the parchment. It became my quiet proof that vegetables can steal the show if you let them.
Ingredients
- Green cabbage: The star here, cut into wedges with the core intact so they hold together during roasting and develop those beautiful charred edges.
- Unsalted butter: Softened butter blends smoothly with the miso and creates a rich glaze that clings to every leaf as it melts in the oven.
- White miso paste: Adds that deep umami sweetness without overpowering, turning simple cabbage into something complex and crave-worthy.
- Honey or maple syrup: Balances the saltiness of the miso and helps the edges caramelize into golden, crispy perfection.
- Rice vinegar: A splash of brightness that cuts through the richness and keeps each bite interesting.
- Toasted sesame oil: Just a teaspoon brings a nutty warmth that ties everything together like a quiet background hum.
- Garlic clove: Finely grated so it melts into the butter, adding a mellow sharpness that deepens as it roasts.
- Toasted sesame seeds: Sprinkled on at the end for a gentle crunch and a toasty flavour that makes the dish feel finished.
- Spring onions: Thinly sliced for a fresh, mild bite that contrasts beautifully with the sweet, savoury glaze.
- Black pepper: Freshly ground to taste, adding just enough heat to wake up the other flavours without competing.
Instructions
- Prep the oven and tray:
- Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper. This high heat is what gives the cabbage those crisp, caramelized edges while keeping the inside tender.
- Arrange the cabbage:
- Lay the cabbage wedges on the tray with space between them so the hot air can circulate and crisp them up evenly. Crowding them will steam them instead of roasting.
- Make the miso butter:
- In a bowl, mix the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until you have a smooth, glossy mixture. It should smell sweet, salty, and a little nutty all at once.
- Brush generously:
- Use a pastry brush to coat all sides of each cabbage wedge with the miso butter, really getting into the layers. Don't be shy, this glaze is what makes the dish sing.
- Roast and turn:
- Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and crisp. You'll know they're ready when the edges are deeply browned and the core is tender when pierced with a fork.
- Garnish and serve:
- Transfer the wedges to a serving platter and scatter over the toasted sesame seeds, sliced spring onions, and a few grinds of black pepper. Serve them hot, straight from the oven.
Save The first time I served these at a dinner party, a friend who claimed to hate cabbage ate three wedges and then asked for the recipe. We ended up talking about how certain ingredients just need the right treatment to become something you actually crave. That conversation, and those empty plates, reminded me why I love cooking for people.
Customizing Your Wedges
You can easily make this vegan by swapping in plant-based butter and using maple syrup instead of honey. I've also added a pinch of chili flakes when I wanted a little heat, or squeezed fresh lime juice over the top for extra brightness. Once I tried sprinkling furikake instead of sesame seeds and it was incredible, adding another layer of umami and crunch.
Pairing Suggestions
These wedges are perfect alongside grilled fish or crispy tofu, and they're wonderful piled on top of steamed rice or grain bowls. I've served them with miso soup and pickles for a light, balanced meal, and they also work beautifully as part of a bigger spread with roasted vegetables and sesame noodles. They're versatile enough to fit into almost any menu.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though they're best eaten fresh when the edges are still crisp. To reheat, I spread them on a baking tray and warm them in a hot oven for about ten minutes rather than using the microwave, which can make them soggy. You can also chop up cold leftovers and toss them into fried rice or grain salads for a quick flavour boost.
- Store in an airtight container in the fridge for up to three days.
- Reheat in a 200°C oven for about ten minutes to restore crispness.
- Use cold leftovers chopped into fried rice, noodle bowls, or salads.
Save This recipe taught me that vegetables don't need to be complicated to be memorable, just treated with a little care and good flavour. I hope these wedges become a regular on your table, too.
Recipe FAQs
- → Can I use red cabbage instead of green?
Yes, red cabbage works well and adds vibrant color. It may take a few extra minutes to become tender, so check for doneness around the 35-minute mark.
- → What type of miso paste should I use?
White miso paste is recommended for its mild, slightly sweet flavor. Red miso can be used for a stronger, saltier taste, but reduce the amount to 1.5 tablespoons.
- → How do I keep the cabbage wedges intact?
Leave the core attached when cutting the wedges. This acts as a natural anchor, holding the layers together during roasting and turning.
- → Can I prepare the miso butter ahead of time?
Absolutely. Mix the miso butter up to 3 days in advance and store it covered in the refrigerator. Bring to room temperature before brushing onto the cabbage.
- → What can I serve with these cabbage wedges?
They pair wonderfully with grilled salmon, teriyaki chicken, crispy tofu, steamed rice, or grain bowls. They also make an excellent standalone light meal.
- → How do I make this dish vegan?
Simply substitute the butter with vegan butter and use maple syrup instead of honey. The flavor and texture remain deliciously satisfying.