Miso Butter Roasted Cabbage Wedges Recipe

If you love big, bold flavors tucked into everyday veggies, these Miso Butter Roasted Cabbage Wedges will absolutely win you over! Imagine sweetheart cabbage roasted to crispy-edged, melt-in-your-mouth perfection, brushed with umami-packed miso butter, and finished with a crackly, golden panko crumb. It’s the kind of side dish you’ll crave, even if you weren’t a cabbage fan before!

Ingredients You’ll Need

The beauty of Miso Butter Roasted Cabbage Wedges is that the ingredient list is refreshingly short, but each element pulls its weight in the flavor department. Let’s take a look at how these simple staples transform humble cabbage into something mouthwateringly special.

• Butter: The base for the decadent, savory coating. Make sure it’s softened for easy blending and maximum flavor meld!
• Miso Paste: Brings all the deep, salty, umami richness—white or yellow miso works best for a mellow, not-too-intense bite.
• Sweetheart (Hispi) Cabbage: This variety roasts up tender yet holds its shape, but you can swap in pointed cabbage if that’s more familiar in your market.
• Panko Breadcrumbs: Japanese-style breadcrumbs give the topping an extra-light crunch that other crumbs just can’t deliver.
• Garlic Powder: Adds an aromatic layer to the crumbs without overpowering the miso-butter goodness.
• Chopped Parsley (optional): For a fresh, vibrant finish, a sprinkle of parsley adds color and brightness just before serving.

Variations

One of the best things about these cabbage wedges is just how customizable they are. Feel free to riff on the flavors or tailor them to your needs—Miso Butter Roasted Cabbage Wedges can be tweaked in endless ways!

• Vegan Version: Switch out butter for a good-quality vegan butter to keep all the richness and umami, dairy-free.
• Extra Heat: Add a pinch of red pepper flakes to the miso butter or a dash of chili crunch after roasting for a spicy kick.
• Cheesy Twist: Sprinkle freshly grated parmesan over the wedges in the last few minutes of roasting for a gooey, golden top.
• Sesame Crunch: Toss some toasted sesame seeds in with the breadcrumbs for a nutty, extra-layered topping.

How to Make Miso Butter Roasted Cabbage Wedges

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 200°C (400°F)—high heat is key for getting that gorgeous caramelized edge. Grab your sweetheart or pointed cabbage and slice it into four even wedges, keeping the core intact so each piece holds together beautifully as it roasts.

Step 2: Make and Brush the Miso Butter

Combine two tablespoons of softened butter with the miso paste in a small bowl. Mix until you have a smooth, savory spread. Slather this glorious mixture all over the cabbage wedges—make sure you get into the folds and even brush the core for maximum flavor in every bite.

Step 3: Roast to Crispy, Golden Perfection

Arrange the coated wedges cut-side up on a baking sheet. Slide into your preheated oven and roast for 30 to 35 minutes. You’re looking for irresistibly browned, slightly charred edges, with the inside still juicy and sweet. It’s worth the wait, I promise!

Step 4: Toast the Panko Breadcrumbs

While the cabbage works its magic, melt the remaining tablespoon of butter in a small skillet over medium heat. Add the panko and garlic powder, toasting and stirring steadily until everything turns a beautiful golden color. Once crisp, take the pan off the heat right away to avoid burning.

Step 5: Serve and Garnish

Arrange your piping hot cabbage wedges on a platter, and sprinkle generously with your crunchy panko topping. If you’re feeling fancy, finish with a flurry of chopped parsley for color and freshness. Serve immediately for the ultimate contrast of crispy, creamy, and savory!

How to Serve Miso Butter Roasted Cabbage Wedges

Garnishes

A quick toss of freshly chopped parsley or cilantro adds a vibrant, herbal note that balances the richness of the miso butter. For a little extra zing, try a few drops of lemon juice or some shreds of pickled ginger—both wake up the flavors and look beautiful, too!

Side Dishes

These Miso Butter Roasted Cabbage Wedges make a wonderful side for grilled chicken, teriyaki salmon, or tofu stir fry. For a cozy vegetarian meal, serve alongside steamed rice, plump dumplings, or a simple noodle salad—anything that lets those crispy, savory flavors shine!

Creative Ways to Present

For a show-stopping appetizer, serve the wedges on a big platter with extra panko and a sprinkle of sesame seeds. As a main, stack the wedges atop a bowl of miso or ginger broth, tucking in some rice noodles. Want party vibes? Cut the wedges smaller and serve as finger food with toothpicks and a drizzle of chili oil.

Make Ahead and Storage

Storing Leftovers

Leftover Miso Butter Roasted Cabbage Wedges keep surprisingly well! Store any extras in an airtight container in the fridge for up to 3 days. The cabbage will soften a bit, but the flavors continue to shine.

Freezing

While you can technically freeze roasted cabbage, the texture does become a little softer and the crispy bits are diminished. If you do freeze, let the wedges cool completely and wrap well, then reheat straight from frozen for best results.

Reheating

To bring leftovers back to life, reheat in a hot oven (190°C/375°F) for 10-12 minutes until hot and edges are crisp again. Microwaving works in a pinch but will make the cabbage softer. Sprinkle on fresh panko if you want to recapture that signature crunch!

FAQs

Final Thoughts

If you’ve been waiting for a simple vegetable side dish that steals the spotlight, give these Miso Butter Roasted Cabbage Wedges a try! They’re crispy, deeply savory, and full of charm—perfect for lazy weekends or your next dinner party. Can’t wait to hear how you make them your own!

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