Miso Cabbage Roast (Print Version)
# Ingredients:
→ Main Items
01 -
3 tablespoons of butter, split into two parts
02 -
1 tablespoon of miso paste
03 -
1 sweetheart, hispi, or pointed cabbage, sliced into four wedges
04 -
1/4 cup crispy Panko breadcrumbs
05 -
1/4 teaspoon of garlic powder
06 -
1 tablespoon of freshly chopped parsley (use as a topping if you’d like)
# Instructions:
01 -
Start by heating your oven to 400°F (200°C). Next, divide your cabbage into four equal parts.
02 -
Mix the miso paste with two tablespoons of softened butter in a small bowl. Generously coat the cabbage wedges with this mixture, making sure every little bit, including the base, is covered.
03 -
Lay the cabbage wedges on your baking sheet and roast them in your preheated oven for 30 to 35 minutes. Keep an eye on them—they should be browned and slightly crispy but still tender inside.
04 -
While waiting for the cabbage to bake, melt the last tablespoon of butter in a small pan. Toss in the Panko breadcrumbs and garlic powder, stirring constantly over heat until they get that golden brown color. Pull the pan off the heat once they're toasted to avoid burning.
05 -
After the cabbage is cooked, sprinkle the toasted breadcrumbs all over the wedges. For a bit of freshness and color, throw on some chopped parsley before serving, if you want.
# Notes:
01 -
This dish adds a creative Asian-inspired spin to a simple roasted cabbage, blending the rich, savory miso with a buttery, crunchy breadcrumb topping. Perfect as a side dish!