Buttery cabbage wedges with sweet miso glaze, toasted sesame seeds, and spring onions for umami-rich comfort.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2.6 lbs), cut into 8 wedges, core left intact
→ Miso Butter
02 - 4 tablespoons unsalted butter, softened
03 - 2 tablespoons white miso paste
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 garlic clove, finely grated
→ Garnish
08 - 1 tablespoon toasted sesame seeds
09 - 2 spring onions, thinly sliced
10 - Freshly ground black pepper to taste
# How to make it:
01 - Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.
02 - Arrange the cabbage wedges on the prepared tray, spacing them evenly.
03 - In a mixing bowl, combine the softened butter, miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic until smooth.
04 - Generously brush the miso butter mixture over all sides of the cabbage wedges using a pastry brush.
05 - Roast in the oven for 25 to 30 minutes, turning once halfway through, until the cabbage is golden brown and tender with crisp edges.
06 - Transfer to a serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and black pepper. Serve hot as a side dish or light main course.
