Tender cabbage wedges brushed with savory miso butter and roasted until golden and caramelized make an elegant yet comforting side dish. Finished with a crisp, buttery panko topping, this recipe transforms humble cabbage into something deeply flavorful, nutty, and satisfying, perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This dish proves that vegetables can be exciting and indulgent without being complicated. Roasting brings out the natural sweetness of the cabbage, while miso butter adds rich umami depth. The contrast between the soft interior and crispy outer leaves, topped with crunchy breadcrumbs, makes every bite irresistible. It’s simple to prepare, visually impressive, and pairs beautifully with a wide variety of main dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons unsalted butter, divided
1 tablespoon miso paste (red, brown, or white)
1 small sweetheart (hispi or pointed) cabbage, cut into 4 wedges
1/4 cup panko breadcrumbs
1/4 teaspoon garlic powder
1 tablespoon chopped fresh parsley, optional
Directions
Preheat the oven to 200°C / 400°F.
Cut the cabbage into four equal wedges, keeping the core intact so the wedges hold together during roasting.
In a small bowl, mix 2 tablespoons of softened butter with the miso paste until smooth. Brush the miso butter generously over all sides of the cabbage wedges, including the base.
Arrange the cabbage wedges on a baking sheet, cut-side down. Roast in the preheated oven for 30–35 minutes, until the outer leaves are lightly charred and crisp while the centers are tender and golden.
While the cabbage is roasting, prepare the breadcrumb topping. Melt the remaining 1 tablespoon of butter in a small pan over medium heat. Add the panko breadcrumbs and garlic powder. Toast, stirring constantly, until the breadcrumbs are evenly golden. Remove from the heat immediately to prevent burning.
Once the cabbage is done, sprinkle the toasted breadcrumbs over the wedges. Garnish with chopped parsley if desired, and serve immediately.
Servings and timing
This recipe serves 4 people as a side dish.
Preparation time: 10 minutes
Cooking time: 30–35 minutes
Total time: approximately 45 minutes
Variations
You can swap the miso paste for a milder or stronger variety depending on your taste; white miso will give a gentler flavor, while red miso adds more intensity. For extra richness, add a small drizzle of olive oil over the cabbage before roasting. A sprinkle of toasted sesame seeds or a squeeze of lemon juice just before serving can also add a fresh finishing touch.
Storage/Reheating
This dish is best enjoyed straight from the oven, when the cabbage is at its most tender and the breadcrumbs are crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 3–5 days. Reheat gently in the oven at a low temperature until warmed through, keeping a close eye on the breadcrumbs so they do not burn.
FAQs
Can I use a regular green cabbage instead of pointed cabbage?
Yes, but it is best to slice a large cabbage into thick steaks rather than wedges so it cooks evenly.
What type of miso works best for this recipe?
Red or brown miso gives the strongest flavor, but white or yellow miso works well too with a slightly milder taste.
Can I make this recipe vegan?
Yes, simply replace the butter with a good-quality plant-based butter alternative.
Do I need to remove the cabbage core?
No, keeping the core intact helps the wedges stay together while roasting.
Can I prepare this dish in advance?
You can brush the cabbage with miso butter ahead of time and refrigerate it, then roast just before serving.
Why is my cabbage slightly charred on the outside?
Light charring is expected and adds a delicious caramelized flavor to the dish.
Are the breadcrumbs necessary?
They are highly recommended, as they add texture and buttery crunch, but the cabbage is still tasty without them.
Can I add other seasonings?
Yes, a pinch of chili flakes or black pepper can add gentle heat if desired.
Is this dish suitable as a main course?
It works best as a side dish, but it can be served as a light vegetarian main with grains or legumes.
What dishes pair well with this cabbage?
It pairs beautifully with pasta dishes, roasted vegetables, or mains that include citrus or mustard flavors.
Conclusion
Miso butter roasted cabbage wedges are a simple yet impressive way to elevate an everyday vegetable. With their tender centers, crisp edges, and savory topping, they deliver comfort and sophistication in equal measure. Whether served at a family dinner or as part of a festive spread, this dish is sure to change how you think about cabbage.
Miso butter roasted cabbage wedges are a savory, umami-rich side dish featuring tender roasted cabbage brushed with miso butter and topped with golden, crispy panko breadcrumbs. It’s an elegant and flavorful way to enjoy cabbage.
Ingredients
3 tablespoons unsalted butter, divided
1 tablespoon miso paste (red, brown, or white)
1 small sweetheart (hispi or pointed) cabbage, cut into 4 wedges
1/4 cup panko breadcrumbs
1/4 teaspoon garlic powder
1 tablespoon chopped fresh parsley, optional
Instructions
Preheat oven to 200°C / 400°F.
Cut the cabbage into 4 equal wedges, keeping the core intact.
In a small bowl, mix 2 tablespoons of softened butter with the miso paste until smooth. Brush mixture over all sides of the cabbage wedges.
Place cabbage wedges on a baking sheet, cut-side down, and roast for 30–35 minutes until tender and lightly charred.
While roasting, melt the remaining 1 tablespoon of butter in a small pan. Add panko breadcrumbs and garlic powder, and toast over medium heat, stirring constantly until golden. Remove from heat.
When cabbage is done, sprinkle toasted breadcrumbs over the wedges. Garnish with chopped parsley if desired and serve immediately.
Notes
White miso offers a milder flavor; red or brown miso adds intensity.
Add a drizzle of olive oil before roasting for extra richness.
A squeeze of lemon or sprinkle of sesame seeds can enhance the flavor.
Leftovers are best reheated gently to maintain texture.
This dish pairs well with citrusy or mustard-based mains.
