Crispy Miso Glazed Cabbage Wedges
These crispy miso glazed cabbage wedges are an umami-rich side dish perfect for any meal. Roasted to perfection, they offer a delightful balance of savory and sweet flavors.
Equipment
- 1 baking sheet lined with parchment paper
- 1 small saucepan
- 1 basting brush
Ingredients
Cabbage
- 1 large head of green cabbage cut into 8 wedges
Miso Butter Glaze
- 1/4 cup unsalted butter
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp honey
Instructions
Preparation
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Cut the cabbage into 8 wedges, keeping the core intact for each wedge.
- Melt butter in a small saucepan over medium heat. Stir in miso paste, soy sauce, and honey until smooth and well combined. Remove from heat.
- Using a basting brush, generously coat each cabbage wedge with the miso glaze, ensuring even coverage.
- Place the glazed cabbage wedges on the prepared baking sheet. Roast in the preheated oven for 45 minutes, turning halfway through, until the edges are crispy and the cabbage is tender.
Serving
- Transfer the roasted cabbage wedges to a serving platter. Garnish with toasted sesame seeds and chopped green onions if desired. Serve warm.
Storage
- Allow leftover wedges to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Notes
Pro Tips: Ensure cabbage is dry before applying glaze for maximum crispiness.
Ingredient Substitutions: Substitute maple syrup for honey if desired.
How to Serve: Garnish with sesame seeds or green onions for added flavor.
Storage & Freshness: Best served fresh, but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the glaze ahead of time and store in the refrigerator until ready to use.
Ingredient Substitutions: Substitute maple syrup for honey if desired.
How to Serve: Garnish with sesame seeds or green onions for added flavor.
Storage & Freshness: Best served fresh, but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the glaze ahead of time and store in the refrigerator until ready to use.