Miso-Butter Roasted Cabbage Wedges

Cabbage wedges roasted until browned and tender, then brushed with a sweet-savory miso butter.

Servings: 2 (roast 4-6 wedges, save extra cabbage for another day) Time: ~40 min Oven: 425°F

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Ingredients

• 1 small green cabbage
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons butter, softened or melted
• 1½ tablespoons white miso
• 1 teaspoon honey
• 1 teaspoon rice vinegar or lemon juice
• Optional: sesame seeds or sliced scallions

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Method

Preheat oven to 425°F.

Cut the cabbage into wedges:

1. Cut cabbage in half through the core.
2. Cut each half into 3-4 wedges.
3. Keep a little core attached to each wedge so the pieces hold together.

For 2 people, roast 4-6 wedges and save extra cabbage for another day.

Place cabbage wedges on a parchment-lined sheet pan.

Drizzle with olive oil, salt, and pepper.

Rub the oil onto both sides of the cabbage wedges.

Roast for 25-35 minutes, flipping once halfway through.

While the cabbage roasts, mix the butter, miso, honey, and rice vinegar or lemon juice in a small bowl.

When the cabbage is browned at the edges and tender in the center, spoon or brush the miso butter over the wedges.

Return to the oven for 3-5 minutes. Watch closely because miso can burn.

Remove from oven and finish with sesame seeds or scallions if using.

Cabbage can sit warm or room temperature while the rest of the meal finishes.