Caramelized cabbage wedges with miso butter glaze
Japanese Miso Roasted Cabbage
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Japanese Miso Roasted Cabbage
Caramelized cabbage wedges with miso butter glaze
Roasted cabbage wedges finished with a savory miso glaze that turns an inexpensive vegetable into a dinner-worthy side.
10m
Prep Time
30m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cabbage is one of the most undervalued vegetables for roasting. It gets sweet, caramelized, and sturdy enough to carry a real glaze, which makes it perfect for a miso-butter treatment like this one.
Ingredients
- 1 small green cabbage, cut into wedges
- 2 tbsp olive oil
- 1 tbsp white miso
- 1 tbsp butter
- 1 tsp honey
- Sesame seeds for serving
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Heat the oven to 425°F and brush the cabbage wedges with olive oil.
- 2
Roast until browned and tender at the edges.
- 3
Whisk together the miso, butter, and honey.
- 4
Brush the glaze over the hot cabbage and return it to the oven briefly.
- 5
Finish with sesame seeds.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
White misoYellow miso
Yellow miso is stronger but still works well
ButterOlive oil
Olive oil keeps the dish lighter and vegan-friendly
DepthPantry
Test Kitchen Pick
Miso
Helpful Pantry Staple
Why the miso matters
Miso gives this recipe layered saltiness and a little sweetness that is hard to replace cleanly with a generic substitute.
This is the kind of pantry staple that changes depth more than volume.
- Adds savory depth without more work
- Useful in soups, dressings, and marinades
A tub of miso tends to earn its keep quickly once it is in the fridge.
Shop miso for this recipeTips & Storage
Pro Tips
Keep the core attached so the wedges hold together better.
This is excellent next to rice bowls or simple roasted fish.
Storage
Refrigerate for up to 3 days.
Reheating
Reheat in a hot oven or skillet to refresh the edges.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories150
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates12g
Fat10g
Fiber3g
Sugar6g
Sodium260mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it vegan?
- Yes. Use olive oil instead of butter and maple syrup instead of honey.
- Will red cabbage work?
- Yes, though the flavor is slightly stronger and sweeter.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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