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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. It's delicious!

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

Ingredients

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

Instructions

  1. Pre-heat oven to 450 degrees F.
  2. Cut the cabbage in half through the core. Cut each half into 4 wedges that are about 1 to 1 1/2-inches each. It's ok to leave some core to hold the wedges together, but if there is an excess, just trim it away. Lay the wedges on a baking sheet lined with parchment paper or a silicone 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, 20-25 minutes.

  4. While the cabbage roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the scallions and sauté until a little tender, 2 minutes. Add the butter, ginger, brown sugar, vinegar, and water and whisk until the butter melts. Remove from heat, add the miso, and whisk just until creamy. 

  5. When the cabbage is done, drizzle the warm miso butter over the cabbage. Scatter the nuts over the top. Serve immediately.