For a unique and savory way to enjoy cabbage, try these Miso Butter Roasted Cabbage Wedges. This dish elevates simple cabbage with the rich umami flavors of miso butter and the satisfying crunch of Panko breadcrumbs. Roasting the cabbage brings out its natural sweetness, while the miso butter adds depth and complexity. Whether served as a side dish or a light main, these cabbage wedges are a delightful addition to any meal, offering a delicious fusion of flavors and textures.
Ingredients:
- 3 tablespoons of butter (divided)
- 1 tablespoon of miso paste
- 1 sweetheart cabbage (or pointed cabbage), cut into quarters
- ¼ cup of Panko breadcrumbs
- ¼ teaspoon of garlic powder
- 1 tablespoon of minced parsley (optional, for decoration)
Instructions:
Step 1: Preheat the Oven and Prepare the Cabbage
- Preheat your oven to 200°C (400°F).
- Line a baking tray with parchment paper.
- Slice the cabbage into 4 equal wedges, keeping the core intact so the wedges hold together during roasting.
Step 2: Prepare the Miso Butter
- In a small saucepan, melt 2 tablespoons of butter over low heat.
- Add the miso paste to the butter and stir until well combined and smooth.
- Brush each cabbage wedge generously with the miso butter mixture, ensuring the sides and surfaces are well coated.
Step 3: Roast the Cabbage
- Arrange the cabbage quarters on the lined baking sheet.
- Roast in the preheated oven for 20-25 minutes, turning halfway through, until the edges are golden and crispy and the cabbage is tender.
Step 4: Prepare the Breadcrumb Topping
- While the cabbage roasts, melt the remaining 1 tablespoon of butter in a small skillet over medium heat.
- Add the Panko breadcrumbs and garlic powder to the skillet, stirring frequently until the breadcrumbs are golden and crispy (about 3-4 minutes).
Step 5: Serve
- Once the cabbage is roasted, remove from the oven and sprinkle the crispy breadcrumbs over the top.
- Garnish with freshly chopped parsley if desired, and serve immediately.
Conclusion:
These Miso Butter Roasted Cabbage Wedges are a wonderful way to transform a humble vegetable into a delicious, elegant dish. The combination of roasted cabbage, rich miso butter, and crispy Panko creates a perfect balance of flavors and textures. This dish is easy to prepare, making it an excellent option for a weeknight dinner or a special occasion.
Miso Butter Roasted Cabbage Wedges – A Flavorful, Crispy Twist on a Classic Veggie
Ingredients
- 3 tablespoons of butter divided
- 1 tablespoon of miso paste
- 1 sweetheart cabbage or pointed cabbage, cut into quarters
- ¼ cup of Panko breadcrumbs
- ¼ teaspoon of garlic powder
- 1 tablespoon of minced parsley optional, for decoration
Instructions
Step 1: Preheat the Oven and Prepare the Cabbage
- Preheat your oven to 200°C (400°F).
- Line a baking tray with parchment paper.
- Slice the cabbage into 4 equal wedges, keeping the core intact so the wedges hold together during roasting.
Step 2: Prepare the Miso Butter
- In a small saucepan, melt 2 tablespoons of butter over low heat.
- Add the miso paste to the butter and stir until well combined and smooth.
- Brush each cabbage wedge generously with the miso butter mixture, ensuring the sides and surfaces are well coated.
Step 3: Roast the Cabbage
- Arrange the cabbage quarters on the lined baking sheet.
- Roast in the preheated oven for 20-25 minutes, turning halfway through, until the edges are golden and crispy and the cabbage is tender.
Step 4: Prepare the Breadcrumb Topping
- While the cabbage roasts, melt the remaining 1 tablespoon of butter in a small skillet over medium heat.
- Add the Panko breadcrumbs and garlic powder to the skillet, stirring frequently until the breadcrumbs are golden and crispy (about 3-4 minutes).
Step 5: Serve
- Once the cabbage is roasted, remove from the oven and sprinkle the crispy breadcrumbs over the top.
- Garnish with freshly chopped parsley if desired, and serve immediately.