Side dishes
Roasted cabbage with miso and lemon butter
Roasted cabbage wedges with golden edges and tender centres, finished with white miso and lemon butter. An easy oven side with plenty of savoury flavour.
- Total time
- 55 min
- Preparation
- 15 min
- Cooking
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Cut the cabbage
Preheat a conventional oven to 220 °C. Remove damaged leaves and cut 800 g trimmed cabbage into 8 wedges, keeping a piece of core in each.
Dry and arrange
Dry the wedges and arrange on a metal tray about 30 × 40 cm. Brush the cut faces with 20 g oil, leaving space between them.
Roast the first side
Roast for 20 minutes with one cut face against the tray, until the edges begin to brown.
Turn and soften
Turn with a spatula. Add 40 ml water to the tray, cover with foil and roast for 15 minutes, until a knife slides easily into the centre.
Mix the butter
Meanwhile, mix 35 g softened butter with 25 g white miso, 20 g lemon juice and 5 g grated garlic.
Brush the wedges
Carefully remove the foil, avoiding the steam. Spread the miso butter over the upper faces of all 8 wedges.
Finish browning
Roast uncovered for another 5 minutes, watching so the miso colours lightly without burning. If the core is still firm, extend the covered stage before adding the butter.
Serve with sesame
Transfer to a platter and scatter over 5 g toasted sesame seeds. Serve 2 wedges per person with the tray juices.
The step photos are illustrative.
Notes
Keep a piece of core in each wedge so it holds together. Taste before adding salt: miso is already salty. Contains milk and soy; check miso for gluten-containing grains. Refrigerate covered at 4 °C or below for up to 3 days and reheat thoroughly. Oven times vary with wedge size.
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Nutrition facts
2 of the 8 wedges
- Protein
- 3.7 g
- Carbohydrates
- 14.3 g
- Fat
- 13.3 g
- Saturated fat
- 5.3 g
- Fiber
- 5.6 g
- Sodium
- 270.6 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + manufacturer reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
Frequently asked questions
Can I use red miso?
It tastes stronger and is often saltier. This recipe uses white miso; start with less if using another type and adjust to taste.
Why keep some core?
It holds the leaves together when turning. It should be tender when pierced before serving.
How do I stop the miso burning?
Add the butter only at the end and watch the final 5 minutes of roasting.
