Miso Butter Roasted Cabbage Wedges for a Flavorful Twist

Transform humble cabbage into a luxurious side with these Miso Butter Roasted Cabbage Wedges that impress everyone around the table.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 wedges

Course: Side Dishes

Cuisine: Vegetarian

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cabbage

1 Sweetheart cabbage Substitute with pointed cabbage if needed.
3 tablespoons Butter Can be swapped for vegan butter for a dairy-free alternative.
2 tablespoons Miso paste Adjust according to preference; red or brown for stronger taste.

For the Topping

1 cup Panko breadcrumbs Essential for crunchy texture.
1 teaspoon Garlic powder Can be substituted with freshly minced garlic.
2 tablespoons Chopped parsley Optional, for garnish.

Equipment

Oven
Baking sheet
small bowl
Brush
Pan

Method

Step-by-Step Instructions

Preheat the oven to 200°C (400°F).
Cut the sweetheart cabbage into four wedges, leaving the core intact. Place on a baking sheet cut-side up.
In a bowl, mix 3 tablespoons of softened butter with 2 tablespoons of miso paste. Brush the mixture over the cabbage wedges.
Roast the cabbage in the preheated oven for 30-35 minutes until charred outside and tender inside.
Melt 1 tablespoon of butter in a pan. Add panko breadcrumbs and garlic powder, stirring until golden.
Sprinkle the toasted panko mixture over the roasted cabbage wedges and serve hot.

Nutrition

Serving: 1wedgeCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3–5 days. Freeze for longer storage, but remember it may alter texture.

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