Description
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 wedge
- Calories: 130
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
