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Plated roasted cabbage wedges with miso ginger scallion butter and pistachios on a wooden table.
Alyssa

Roasted Cabbage Wedges with Miso Ginger Scallion Butter

Cut cabbage into sturdy wedges and roast until just tender and slightly caramelized. Drizzle with a miso butter sauce for a delicious finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Sides
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 head green cabbage medium size
  • 2 tablespoons extra-virgin olive oil divided
  • 1/2 teaspoon kosher salt
  • 4 pieces scallions white and light green parts thinly sliced
  • 1 tablespoon salted butter
  • 2 teaspoons fresh ginger finely grated
  • 1 teaspoon brown sugar
  • 1 tablespoon rice vinegar
  • 3 tablespoons water
  • 1 tablespoon white or mellow miso paste
  • 3 tablespoons pistachios or walnuts chopped

Method
 

  1. Pre-heat oven to 450 degrees F.
  2. Cut the cabbage in half through the core and then into 4 wedges. Place on a baking sheet, drizzle with olive oil, and sprinkle with salt.
  3. Roast until the cabbage is tender and crispy, for about 20-25 minutes.
  4. In a skillet, heat olive oil and sauté scallions, then add butter, ginger, brown sugar, vinegar, and water. Whisk until creamy.
  5. Drizzle the miso butter over the cabbage and scatter with nuts before serving.

Notes

Serve immediately for best flavor!