“Cabbage is gross” says almost everyone. BUT, I promise you, this miso butter roasted cabbage is absolutely phenomenal. Whenever I do my recipe testing, I bring most of my leftovers to my neighbors. I received a text that said, “I don’t even like cabbage, and that was one of the best things I’ve ever eaten.” so let that be a testament of how tasty this dish is.

This miso butter roasted cabbage can be served as a side dish to a protein like chicken or fish, or served as an appetizer at a dinner party. This dish is rich, so serving it with a lighter protein would be my recommendation but feel free to pair it with whatever your heart is feelin’.

WHAT IS MISO?

Originating in Kyoto, miso is a fermented soybean paste. It is made with soybeans, koji (a fungus that grows on rice), and salt. It is salty, umami, and has such a rich flavor. I love adding miso paste to dressings, marinades, etc. to add a whole new level depth. There is a red miso and a white miso that you can find in most grocery stores.

Here are few of the main differences:

1. Red miso is a bit stronger in flavor and is saltier and more umami than white miso. White miso is a bit nuttier and sweeter.
2. The ingredients differ slightly as red miso is made with more soybeans and less koji, and white is made with more koji and less soybeans.
3. Red miso is fermented longer than white miso, this is why it has a bit more flavor. Red miso ferments for 1-5 years, and white miso is around 4 months – 1 year.

Here’s a few of the items that I used for this recipe. All you really need for equipment is a food processor of some sort (for the herb + pistachio mix), and some sheet pans.

1. I love these sheetpans from Wayfair. This one in particular is a set of 3. I love and use all three of the sizes that are included in this pack very often.
2. This is the food processor I use – I actually use this tool quite a bit in the kitchen. it great for making dressings, grinding up nuts and herbs for garnish, making hummus, sauces, etc. It is multi-purpose and definitely something I’d recommend to have your kitchen if you’re getting into cooking.

I hope you love this recipe. As always, leave a comment with what you think! xoxo

Miso Butter Roasted Cabbage

This miso butter roasted cabbage is umami and delicious and the perfect side dish or appetizer at your dinner party. Roasted in a rich miso butter and topped pistachios and fresh herbs – there is absolutely zero shortage of flavor in this dish.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Appetizer, Side Dish

Cuisine American, Japanese

Servings 8 people

Ingredients

  

FOR THE CABBAGE + MISO BUTTER

• 1 large head of cabbage
• 7 tbsp butter softened
• 2.5 tbsp red miso paste
• 1/2 tbsp rice vinegar
• Garlic 1-2 cloves

FOR THE BREADCRUMBS

• 1/2 cup Panko breadcrumbs
• 1 tbsp butter
• Pinch of salt

FOR THE GARNISH

• 1/2 cup Pistachios shelled
• Handful of parsley
• 1 tsp Red pepper flakes

Instructions

 

• Make sure your butter is softened before starting anything. Preheat your oven to 400 degrees.
• Get your miso butter mixture ready by adding 7 tbsp butter, 2.5 tbsp miso paste, 1/2 tbsp rice vinegar, 2 small cloves of garlic (minced) to a bowl and mix well until a paste forms.
• Cut your cabbage into 1/8ths (wedges) and place onto a baking sheet. Do this by cutting half first, lay flat side down and cut in half again, and then half one more time.
• Using a pastry brush, brush the miso butter all over the cabbage – both sides (top and bottom), and the back, basically cover them in miso. Save about 1 tbsp of the miso butter to brush after baking. Bake at 400 degrees for 40-50 minutes until cabbage is roasted and fork tender.
• While baking, make your toasted breadcrumbs. Melt 1 tbsp of butter over low/medium heat. Add the breadcrumbs and toast until gold brown, stirring frequently to avoid burning. This is a quick process! Once golden brown, turn off heat and let cool.
• In a food processor, add 1/2 cup shelled pistachios, a handful of parsley, and 1 tsp red pepper flakes (you can eyeball all of this. I promise regardless of your amounts, it’ll taste good). Give this a couple pulses until nuts are roughly chopped! Set aside.
• Once cabbage is done roasting, remove from oven. Transfer to a serving platter. Using that last 1 tbsp of miso butter, brush that on while still hot to get nice and melty. Sprinkle your breadcrumbs on top and garnish liberally with your pistachios + parsley. Serve warm and enjoy!

Keyword appetizers, cabbage, side dish