Why You’ll Love This Recipe
I love this recipe because it elevates cabbage in such a surprising way. Roasting brings out the natural sweetness and adds a crispy edge, while the miso butter glaze infuses the cabbage with deep, savory umami flavor. The garlic, ginger, and soy sauce create layers of complexity, and a hint of red pepper flakes adds just the right amount of heat. It’s easy to make, impressive in flavor, and perfect for turning a basic vegetable into a star side dish.
Ingredients
1 large head of green cabbage (about 2-3 pounds)
4 tablespoons unsalted butter, softened
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 clove garlic, minced
1/2 teaspoon ginger, grated
1/4 teaspoon red pepper flakes (optional, for heat)
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Remove the outer leaves of the cabbage if damaged, then cut the cabbage into 1 to 1.5-inch thick wedges, keeping the core intact so the wedges hold together.
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In a small bowl, mix the softened butter with miso paste, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using. Stir until smooth and well combined.
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Brush or spoon the miso butter mixture generously over each cabbage wedge, coating both sides.
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Arrange the cabbage wedges on the baking sheet and drizzle with olive oil. Season with salt and freshly ground black pepper.
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Roast the cabbage in the preheated oven for 25-30 minutes, flipping once halfway through, until the edges are caramelized and crispy and the cabbage is tender inside.
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Serve hot as a flavorful side dish that will impress even the most hesitant cabbage eaters.
Servings and Timing
This recipe serves 4 to 6 people. Preparation takes about 10 minutes, and roasting requires 25-30 minutes, for a total time of around 40 minutes.
Variations
I sometimes add a sprinkle of toasted sesame seeds or chopped green onions for garnish. Swapping white miso for red miso gives a deeper, more robust flavor. For extra brightness, a squeeze of fresh lemon juice over the cabbage just before serving is wonderful. You can also add a drizzle of chili oil for more heat.
Storage/Reheating
Leftovers store well in an airtight container in the fridge for up to 3 days. I reheat the cabbage in a 375°F oven for about 10 minutes to restore crispness rather than microwaving, which can make it soggy.
FAQs
Can I use red cabbage instead of green?
Yes, red cabbage works beautifully and adds a lovely color contrast, though roasting times may vary slightly.
Is miso paste gluten-free?
Many white miso pastes are gluten-free, but it’s best to check the label if you have gluten sensitivities.
Can I prepare the miso butter mixture ahead of time?
Absolutely, you can mix it a day ahead and store it covered in the refrigerator for convenience.
How do I make this recipe vegan?
Use a plant-based butter substitute to keep it vegan while maintaining richness.
Can I add other vegetables to roast with the cabbage?
Yes, carrots, Brussels sprouts, or cauliflower make great additions for a roasted vegetable medley.
Conclusion
Miso Butter Roasted Cabbage is one of those dishes that completely changes how I think about cabbage. The combination of roasting and the savory miso butter glaze creates a deeply flavorful, tender, and caramelized side that’s easy to prepare yet impressive enough for guests. It’s a simple recipe that brings incredible depth and comfort to the table, and I keep coming back to it as a favorite vegetable side.
