Introduction
Oh friends, let me tell you about a little kitchen magic that happens when you roast cabbage. If you’ve only ever had cabbage boiled or in a slaw, prepare to have your mind blown! This Miso Butter Roasted Cabbage isn’t just a side dish; it’s a revelation. It transforms humble cabbage into something tender, savory, and utterly craveable, with those gorgeous caramelized edges that are just irresistible. It feels fancy enough for guests but is SO easy, you’ll want to make it every single week. Trust me on this one – even the pickiest eaters might just ask for seconds!
Why You’ll Love This Recipe
- Fast: Seriously, the prep takes maybe 5 minutes? Then the oven does all the work. Perfect for busy weeknights!
- Easy: If you can quarter a cabbage and mix two things in a bowl, you can make this. It’s foolproof!
- Giftable?: Okay, maybe not literally giftable unless you’re bringing a warm dish to a potluck, but it’s a gift to anyone you serve it to (including yourself!).
- Crowd-pleasing: The savory, umami-rich miso butter combined with the sweet, tender cabbage is a flavor combo that even veggie skeptics often fall for.
Ingredients
- 1 sweetheart (pointed) cabbage: I love sweetheart cabbage for this because it’s a bit sweeter and more tender than green cabbage, but green works too! Just make sure it’s nice and firm.
- 2 tbsp unsalted butter, softened: Leave it out on the counter for a bit so it’s easy to mix. Unsalted lets us control the saltiness from the miso.
- 1 tbsp red or brown miso paste: This is where the magic happens! Red or brown miso brings that deep, savory, umami flavor that pairs perfectly with the sweet cabbage. You can find it in the international aisle or refrigerated section of most grocery stores.
- 1 tbsp olive oil or neutral oil: A little drizzle helps get those edges crispy and delicious.
- Freshly ground black pepper, to taste: A little sprinkle really wakes up the flavors.
- Optional: chili flakes, sesame seeds, or lemon wedges for serving: These are fun ways to add a little pop of heat, texture, or brightness at the end!
How to Make It
- Alright, first things first, let’s get that oven ready. Preheat it to a nice and hot 400°F (200°C). While it heats up, grab a baking sheet and line it with parchment paper. This makes cleanup a breeze, which is always a win in my book!
- Now, let’s make that glorious miso butter! In a small bowl, plop in your softened butter and the miso paste. Grab a fork or a mini whisk and mix them together really well until they’re totally combined and look like a beautiful, savory paste.
- Time to prep the star of the show: the cabbage! Carefully quarter the sweetheart cabbage, making sure to keep a bit of the core intact on each wedge. This holds the leaves together while they roast. Place these gorgeous wedges cut-side up on your prepared baking sheet.
- Give the cut surfaces of the cabbage wedges a little drizzle of olive oil. Just enough to help them brown nicely.
- Now for the good stuff! Take that miso butter mixture you just made and spread it evenly over the cut surfaces of each cabbage wedge. Don’t be shy! Get a generous amount on there. Finish with a good grinding of black pepper over everything.
- Pop that baking sheet into your hot oven. You’ll want to roast the cabbage for about 25 to 35 minutes. The time can vary depending on how thick your wedges are and your oven. You’re looking for the cabbage to be tender when you poke it with a fork and to have some lovely caramelization happening on those outer leaves and edges.
- Once they’re perfectly roasted and smelling incredible, take them out of the oven. Serve them up hot! If you’re feeling fancy (or just want a little extra something), sprinkle on some chili flakes for heat, sesame seeds for crunch, or serve with lemon wedges for a bright, zesty finish. Enjoy every single bite!
Substitutions & Additions
- Cabbage Type: No sweetheart cabbage? No problem! Regular green cabbage works beautifully too, it just might need an extra few minutes of roasting. You could even try red cabbage for a pop of color!
- Butter: Need a dairy-free option? Use a good quality vegan butter substitute instead of dairy butter.
- Miso Color: While red or brown miso gives that deep umami, white (shiro) miso is milder and sweeter. You could use it for a more delicate flavor, though you might want to add a tiny pinch more salt.
- Oil: Avocado oil or grapeseed oil are great neutral oil options if you don’t want to use olive oil.
- Spice It Up: Add a pinch of garlic powder or onion powder to the miso butter mix.
- Herbs: Freshly chopped parsley or chives make a lovely garnish at the end.
- Make it Brighter: A splash of rice vinegar or a squeeze of lime juice over the roasted cabbage adds a fantastic tangy counterpoint to the richness.
Tips for Success
- Keep the Core: Seriously, don’t skip keeping the core intact when you quarter the cabbage! It holds everything together and makes serving neat little wedges easy.
- Don’t Crowd the Pan: Give the cabbage wedges some space on the baking sheet. If they’re too close, they’ll steam instead of roast and caramelize. Use two baking sheets if needed!
- Roast Time Varies: Keep an eye on the cabbage starting around the 25-minute mark. Ovens differ, and cabbage thickness varies. You want tender, not mushy, and nice golden-brown edges.
- Softened Butter is Key: Make sure your butter is genuinely soft, not melted, for easy mixing with the miso paste.
How to Store It
Got leftovers? Lucky you! Let the roasted cabbage cool completely, then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days. To reheat, you can pop it back in the oven at 350°F until warmed through (this helps keep the texture best), or gently warm it in a skillet on the stovetop. Microwaving works too, but the texture won’t be quite as nice.
FAQs
Can I use regular green cabbage?
Absolutely! Green cabbage works great. It might be slightly less sweet and potentially need a few extra minutes to become tender, but the miso butter is delicious on it.
Is this recipe vegan?
As written, no, because it uses dairy butter. However, you can easily make it vegan by substituting the butter with a good quality plant-based or vegan butter substitute.
What should I serve this with?
This roasted cabbage is super versatile! It’s fantastic alongside roasted chicken, fish, pork chops, steak, or even just served over rice or quinoa for a simple meal. It also makes a wonderful addition to a vegetarian plate.
My miso butter mixture is really stiff, what gives?
Your butter might not have been soft enough! If it’s hard to spread, you can gently warm the mixture very slightly (like, for 5-10 seconds in the microwave) just until it’s spreadable, but not melted into a liquid.
Miso Butter Roasted Cabbage Wedges
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Small bowl
- fork or mini whisk
Ingredients
Main Ingredients
- 1 sweetheart (pointed) cabbage or green cabbage, make sure it's nice and firm
- 2 tbsp unsalted butter softened
- 1 tbsp red or brown miso paste
- 1 tbsp olive oil or neutral oil
- Freshly ground black pepper to taste
- chili flakes optional, for serving
- sesame seeds optional, for serving
- lemon wedges optional, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix softened butter and miso paste until totally combined.
- Carefully quarter the cabbage, keeping a bit of the core intact on each wedge. Place wedges cut-side up on the prepared baking sheet.
- Drizzle the cut surfaces of the cabbage wedges with olive oil.
- Spread the miso butter mixture evenly over the cut surfaces of each cabbage wedge. Finish with a good grinding of black pepper.
- Roast for about 25 to 35 minutes, until tender and caramelized.
- Remove from oven and serve hot. Optionally sprinkle with chili flakes, sesame seeds, or serve with lemon wedges.