Miso Roasted Cabbage Wedges

Miso roasted cabbage wedges are tangy, savory, and satisfying. They’re vegan, oil-free, and with a soy-free, gluten-free option. Serve them as the main course alongside fluffy white rice or as delicious and unexpected part of Buddha bowl.

Miso roasted cabbage wedges topped with sesame seeds on parchment paper with lime wedges.

Why you’ll love it

Such a simple way to turn cabbage into something extraordinary. Here are just a few reasons why you need to make this as soon as possible.

  • Tangy
  • Savory
  • Tender
  • Crispy
Miso roasted cabbage wedges topped with sesame seeds on parchment paper with lime wedges.

Perfect Roasted Cabbage

Here are just a few tips to making the perfect roasted cabbage for this dish. Start by selecting a cabbage that is bright green and that has leaves tightly wrapped and free from blemishes.

Preheat the oven to 400*F and line a rimmed baking sheet with parchment paper.

Remove a few of the outer leaves and wash the cabbage thoroughly. Using a sharp knife, cut the cabbage in half. Then quarter each half so you have 8 cabbage wedges. Do not remove the core. Keeping the core intact will prevent the wedges from separating. Gently transfer the cabbages wedges to the prepared baking sheet. 

Bake the cabbage wedges for 40 minutes gently flipping at the halfway mark. The cabbage is done when it’s tender and the edges are crispy. 

While the cabbage is roasting, prepare the miso dressing. In a small bowl, combine the white miso paste, soy sauce, lime juice, and ginger. Whisk to combine.

When the cabbage is finished, remove it from the oven and evenly pour the miso dressing over each wedge. Massage the dressing into the leaves with a pastry brush or wait until the cabbage has cooled slightly and use your fingers.

Slice out the core from each wedge and sprinkle with sesame seeds. Serve warm. These delicious beauties will be the unexpected hit of the meal. Enjoy friends!

Miso roasted cabbage wedges topped with sesame seeds on parchment paper with lime wedges.

Ingredient Health Benefits

Cabbage-

Ginger-

Lime-

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Miso Roasted Cabbage

Erin
Miso roasted cabbage wedges are tangy, savory, and satisfying. They're vegan, oil-free, and with a soy-free, gluten-free option. Serve them as the main course alongside fluffy white rice or as delicious and unexpected part of Buddha bowl.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Salad, Side Dish
Cuisine Asian, Gluten-Free, Grain-Free, Nut-Free, Oil-free, Sauce, Soy-Free, Vegan
Servings 4 people

Ingredients
  

  • 1 head cabbage, cored, cut into wedges
  • tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 lime, juiced
  • ½ tsp ginger, powdered
  • sesame seeds, for topping

Instructions
 

  • Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  • Wash and remove any tough or damaged outter leaves from the head of cabbage. Using a large, sharp knife, half the cabbage and cut each half into quarters. Do not remove the core. Gently transfer the cabbages wedges to the prepared baking sheet.
  • Bake the cabbage wedges for 40 minutes gently flipping at the halfway mark. The cabbage is done when it's tender and the edges are crispy.
  • While the cabbage is roasting, prepare the miso dressing. In a small bowl, combine the white miso paste, soy sauce, lime juice, and ginger. Whisk to combine.
  • When the cabbage is finished, remove from the oven and pour on the miso dressing. Massage the dressing into the leaves with a pastry brush or wait until the cabbage has cooled slightly and use your fingers.
  • Slice out the core from each wedge and sprinkle with sesame seeds. Serve warm.
Keyword 5-ingredient, citrus, easy, ginger, lime, miso paste, sauce, savory, sesame seeds, simple, tangy, zesty

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