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Butter Roasted Cabbage Wedges

Savory Butter Roasted Cabbage Wedges for a Cozy Delight

Indulge in these Butter Roasted Cabbage Wedges, a savory vegetarian side dish that transforms humble cabbage with a glossy miso glaze and crunchy topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 wedges
Course: Dinner
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Wedges
  • 1 head Sweetheart (Hispi) Cabbage Pointed cabbage can be used as a substitute.
  • 2 tablespoons Butter Substitute with vegan butter for a dairy-free option.
For the Miso Glaze
  • 2 tablespoons Miso Paste Red or brown miso is preferred.
For Crunchy Topping
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used in place of panko.
  • 1 teaspoon Garlic Powder Optional; omit for a purer taste.
For Garnish
  • 2 tablespoons Chopped Parsley Optional for garnish.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Brush
  • Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Cut the sweetheart cabbage into quarters, keeping the core intact. Rinse and pat dry.
  3. In a bowl, mix the butter with miso paste until well blended. Use this to coat the cabbage wedges thoroughly.
  4. Place the cabbage wedges cut side up on the baking sheet and roast for 30-35 minutes until golden brown.
  5. In a pan, melt the remaining butter and add panko and garlic powder. Stir until golden brown and fragrant.
  6. Sprinkle the toasted panko over the roasted cabbage before serving. Garnish with chopped parsley if desired.

Nutrition

Serving: 1wedgeCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Serve as a delightful side dish for various main courses. Leftovers can be stored and reheated to retain their crunch.

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