Charred Cabbage Wedges with Miso Butter

Method

1. Prepare the cabbage

   

   Set one or more heavy rimmed baking sheets in the upper third of the oven and preheat to 230°C (450°F). Remove any damaged outer leaves from 900 g of green cabbage. Cut through the core into thick wedges about 5 cm (2 in) across at the widest point, leaving a strip of core attached to each wedge so the layers stay together. Pat the cut faces dry. Brush the wedges all over with 30 ml of neutral oil, then season with 0.5 g of black pepper.

2. Make the miso butter

   

   Melt 42 g of unsalted butter in a small saucepan over low heat. Remove the pan from the heat and whisk in 34 g of white miso, 30 ml of fresh lime juice, and 15 ml of warm water until smooth and loose enough to brush. Reserve a small portion for spooning over the cabbage at the table.

3. Start the char

   

   Using oven mitts, carefully remove the hot baking sheet. Arrange the cabbage wedges on one cut side with space between them; use another hot sheet if needed rather than crowding the pan. Roast without moving for 15 minutes, until the surface against the metal is deeply browned and the outer leaves begin to crisp.

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4. Flip and tenderize

   

   Turn each wedge onto its second cut side. Roast for 10 to 12 minutes more, starting the check at 10 minutes. The second side should be darkly caramelized, the edges should look crisp, and a small knife should slide into the thick center with slight resistance while the wedge still holds its shape.

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5. Glaze and finish

   

   Lower the oven to 220°C (425°F). Brush the exposed surfaces generously with the miso butter, letting some run between the leaves. Return the sheet to the oven for 3 to 5 minutes, starting the check at 3 minutes, until the glaze bubbles and darkens lightly without burning. Thinly slice 2 scallions. Transfer the wedges to a platter, spoon over the reserved miso butter, and finish with 9 g of toasted sesame seeds and the sliced scallions. Serve while the edges are crisp.

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Smart Substitutions

• No white miso? Use yellow miso and taste the sauce before glazing; it may be saltier and more assertive.
• Need a dairy-free version? Use a firm plant-based butter that melts smoothly and is suitable for oven heat.
• No lime juice? Use rice vinegar for a softer, less citrusy acidity.
• No sesame seeds? Finish with toasted sunflower seeds for a similar crisp contrast.

Tips and Variations

• Leave the core attached until serving; it acts like a hinge and keeps the wedges intact while you flip them.
• Dry the cut faces thoroughly. Surface moisture steams the cabbage and delays browning.
• Roast on bare metal rather than parchment so the cabbage makes direct contact with the hot pan.

What Went Wrong?

• Wedges fall apart Cut directly through the stem end so every wedge keeps a narrow piece of core attached.
• Cabbage stays pale Give the wedges more space and make sure the sheet is fully hot before the cabbage touches it.
• Centers are still firm Continue roasting before adding the glaze; the thickest part should yield to a small knife with slight resistance.
• Miso glaze darkens too quickly Move the sheet to a lower rack and pull it as soon as the glaze bubbles and turns lightly caramelized.

Nutrition Estimate

• Fiber: 7 g per serving
• Sodium: 360 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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