Description
This Miso Butter Roasted Cabbage Wedges recipe features tender sweetheart cabbage wedges generously coated in a savory miso butter mixture and roasted to perfection. Topped with golden toasted panko breadcrumbs and a sprinkle of parsley, this dish is a deliciously unique vegetarian side or main course bursting with umami flavor and satisfying texture.
Ingredients
Scale
Miso Butter Mixture
- 3 tbsp butter, divided
- 1 tbsp miso paste (red or brown recommended)
Cabbage
- 1 sweetheart (hispi) cabbage, cut into 4 wedges (pointed cabbage in the US)
Topping
- 1/4 cup panko breadcrumbs
- 1/4 tsp garlic powder
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) to ensure it’s at the perfect temperature for roasting the cabbage wedges evenly.
- Prepare the Miso Butter: Soften 2 tablespoons of the butter and mix with the miso paste until it forms a smooth, spreadable mixture packed with savory umami flavor.
- Prepare the Cabbage: Cut the sweetheart cabbage into 4 wedges. Generously brush the miso butter mixture over all sides of the cabbage wedges, making sure to coat the base for full flavor penetration.
- Roast the Cabbage: Place the coated cabbage wedges on a baking sheet and roast in the oven for about 30-35 minutes or until the edges are caramelized and tender throughout.
- Toast the Breadcrumbs: While the cabbage roasts, add the panko breadcrumbs and garlic powder to a dry pan over medium heat. Stir continuously to prevent burning and toast until golden brown. Remove immediately from heat to maintain crispness.
- Assemble and Serve: Once the cabbage wedges are roasted, sprinkle the toasted garlic breadcrumbs on top for added crunch and flavor. Garnish with chopped parsley if desired, then serve warm as a delicious side dish or vegetarian main course.
Notes
- Using red or brown miso paste provides a deeper umami flavor, but white miso can be used for a milder taste.
- Make sure to toast the panko breadcrumbs separately to get a crispy topping rather than soggy breadcrumbs.
- Sweetheart cabbage is preferred for its tenderness and sweetness, but any firm cabbage can be substituted.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispness.
- To make this dish vegan, substitute the butter with a plant-based alternative.
