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roasted wedges of cabbage on a sheet pan with pistachios

Roasted Cabbage Wedges with Miso Ginger Scallion Butter

Cut cabbage into sturdy wedges and roast until just tender and slightly caramelized. While the cabbage cooks, whisk together the miso butter sauce to drizzle over the finished cabbage. You'll likely have leftover sauce, which is excellent spooned over boiled potatoes, green beans, or roasted sweet potatoes. 

Course Vegetable Side
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author katiemorford

Ingredients

  • 1 medium head green cabbage
  • 2 tablespoons extra-virgin olive oil, divided
  • ΒΌ heaping teaspoon kosher salt
  • 4 scallions, white and light green parts thinly sliced
  • 1 tablespoon salted butter
  • 2 teaspoons white or mellow miso paste
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon brown sugar
  • 1 tablespoon rice vinegar
  • 3 tablespoons water
  • 3 tablespoons roasted salted pistachios. chopped (optional)

Instructions

  1. Pre-heat oven to 450 degrees F.
  2. Cut the cabbage in half through the core. Cut each half into 4 wedges. Lay the wedges on a baking sheet lined with parchment paper or a silicon baking mat. Drizzle 1 tablespoon olive oil over the cabbage and use your hands to rub it over the surface. Sprinkle the salt over the top.
  3. Roast until the cabbage is just tender with edges that are browned and a little crispy, about 20 minutes.
  4. While the cabbage roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the scallions and saute until a little tender, 2 minutes. Add the butter, miso, ginger, brown sugar, vinegar, and water and whisk until the ingredients melt into a creamy sauce, another minute or 2. Remove from heat. 

  5. When the cabbage is done, drizzle a spoonful of the warm Miso Butter over each wedge. You will have some leftover. Store it in the fridge to use over other cooked vegetables, such as boiled potatoes, roasted sweet potatoes, or stir-fried green beans.