Description
Transform humble cabbage into an extraordinary side dish with these Miso Butter Roasted Cabbage Wedges! Infused with savory miso butter and topped with crispy panko, this recipe delivers deep umami flavor and satisfying texture in every bite.
Ingredients
1 small pointed cabbage or ¼ round cabbage (savoy) (approx. 400g / 14 oz)
4 tablespoons (56g) butter
2 tablespoons (30g) miso paste (brown/red)
1 tablespoon (15ml) olive oil
3 tablespoons (20g) panko breadcrumbs
Instructions
Preheat oven to 400°F (200°C). Line a large baking tray with baking parchment.
Slice the cabbage into quarters, ensuring the core remains intact.
Melt the butter in a small saucepan over a low heat. Add the miso paste and whisk until smooth. Alternatively, microwave for 30 seconds then stir to combine.
Brush the cabbage wedges all over with the miso butter. Arrange on the baking tray and roast for 25-30 minutes, or until the cabbage is tender and the outer leaves are slightly charred.
While the cabbage is roasting, heat the olive oil in a small frying pan over a medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown. Remove from the heat and set aside.
Sprinkle the roasted cabbage wedges with the fried panko breadcrumbs and serve immediately.
Notes
For best results, do not crowd the baking tray when roasting the cabbage, ensuring proper charring.
Miso paste can vary in saltiness; taste and adjust if necessary.
Panko breadcrumbs toast quickly, so stir constantly and watch carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Asian-inspired
Nutrition
- Calories: 190 kcal
- Sodium: 700mg
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: miso butter, roasted cabbage, cabbage wedges, side dish, vegetarian, easy, umami, healthy
