[RECIPE]
Miso Butter Roasted Cabbage
Charred cabbage wedges roasted in a savory-sweet miso butter, finished with yogurt, chili, and herbs.
- PREP
- 10 min
- COOK
- 30 min
- SERVES
- 4
INGREDIENTS
- 1medium green cabbage
- Olive oil
- Unsalted butter
- White or yellow miso paste
- 1large clove garlic
- Soy sauce
- Honey or maple syrup
- Salt + black pepper
- Chili oil or chili flakes (optional)
- Thick Greek yogurt / labneh (or sour cream) (optional)
- Fresh herbs (dill, parsley, or chives) (optional)
- Lemon (optional)
METHOD
Step 1: Prep the cabbage
- 1 medium green cabbage
- Olive oil
- Salt + black pepper
Cut the cabbage into thick wedges, keeping the core intact so they hold together. Brush/drizzle with olive oil and season generously with salt and pepper.
Step 2: Sear for flavor (the upgrade)
Heat a heavy pan on high. Sear the wedges cut-side down until deeply golden/charred. You’re building the “roasted” flavor before the oven even starts.
Step 3: Make the miso butter
- 3 tbsp unsalted butter, softened
- 1 tbsp white or yellow miso paste
- 1 large clove garlic, finely grated
- 1 tsp soy sauce
- 1 tsp honey or maple syrup
Mix everything until smooth.
Step 4: Coat + roast
Spread the miso butter generously over the wedges (get into the layers). Roast at 180°C / 350°F for ~25–30 min, flipping halfway, until tender and caramelized.
Step 5: Finish (optional, but makes it a plate)
- Yogurt/labneh
- Chili oil or chili flakes
- Herbs
- Lemon
Spread yogurt on the plate, place cabbage on top, drizzle chili oil, add herbs, and finish with a tiny squeeze of lemon.
NOTES
- Searing first is what makes this taste big: deeper, almost steak-like flavor.
- Soy + honey round the miso so it’s savory but not harsh.
- Yogurt + lemon bring brightness and contrast to the roasted edges.