Pin it
When cabbage wedges get a coat of flavor-packed miso butter and a sprinkle of crunchy panko, they turn into something magical. This cooking method brings out the cabbage's natural sweetness while the miso butter creates a tasty brown crust, keeping the inside soft and moist.
I stumbled on this idea one chilly night when I needed to use up some cabbage from the local market. Now my whole family asks for it regularly – even my teenagers who normally turn their noses up at veggies!
Key Ingredients Breakdown
- Sweetheart Cabbage: Go for one that feels heavy with tight, vibrant green leaves. Its pointed shape makes wedges that cook all the way through
- Miso Paste: Grab red or brown miso for the biggest flavor punch. Make sure it's smooth and smells fresh with no dry bits
- Unsalted Butter: Splurge on fancy European butter if you can – the extra fat makes the cabbage brown up beautifully
- Panko Breadcrumbs: Don't swap these out for regular breadcrumbs – only Japanese panko gives you that airy crunch that won't get mushy
Cooking Step by Step
- Getting Started:
- Don't rush preheating your oven. You need that full heat to get those tasty browned edges everyone fights over.
- Butter Blend:
- Melt your butter just until liquid. Mix in the miso until you get a smooth, creamy mixture with no lumps.
- Cutting the Cabbage:
- Cut into four pieces through the core so they stay together. Nobody wants their cabbage falling apart.
- Roasting Time:
- Lay those wedges on a hot baking sheet. Brush that miso butter everywhere, making sure it gets between all the layers.
- Breadcrumb Magic:
- Cook panko in a bit of olive oil, stirring the whole time until they turn a nice golden brown.
- Putting it Together:
- Put your roasted cabbage on a nice plate and rain down those crispy breadcrumbs all over.
Pin it
The first time I tried those crispy, caramelized bits of this roasted cabbage, I couldn't believe how fancy a plain vegetable could taste. Now I use miso butter on practically everything that goes in my oven.
Great Food Combinations
This cabbage works wonders next to anything grilled, especially dishes with Asian flavors. Serve it alongside teriyaki salmon or chicken with miso glaze for a meal where everything just makes sense together.
Switch It Up
Play around with different types of miso for totally new experiences. White miso gives you something lighter, while barley miso brings an earthy vibe. Want more texture? Throw some toasted sesame seeds or crumbled seaweed into your panko mix.
Saving for Later
Got leftovers? Pop them in a container with parchment between layers. When you're ready to eat, warm them up in a hot oven and add fresh breadcrumbs at the last minute so they stay crunchy.
Pin it
I've cooked veggies countless ways over the years, but this miso butter cabbage remains the one friends and family always bug me for. It just goes to show that simple ingredients treated right can turn into something truly special.
Frequently Asked Questions
- → Which cabbage works best here?
- Sweetheart cabbage, also called hispi or pointed cabbage, is ideal due to its tender texture and natural sweetness when roasted. But regular green cabbage works in a pinch.
- → Can I prep this ahead of time?
- It’s best served fresh, but you can mix the miso butter and prep the cabbage in advance. Store them separately in the fridge for up to a day.
- → What does this pair with?
- Pairs great with grilled meat, fish, rice bowls, or Asian-style dishes. It’s amazing next to things like salmon, chicken, or tofu.
- → Which miso paste should I use?
- Go for white or yellow miso for a sweet, mild flavor. Red miso also works but brings a stronger kick to the dish.
- → What’s the best way to store leftovers?
- Keep leftovers in a sealed container in the fridge for up to 3 days. Warm them in the oven at 350°F for about 10 minutes to get some crisp back.