Description
Experience the indulgent flavors of Miso Butter Roasted Cabbage Wedges, transforming a humble vegetable into a delicious side dish.
Ingredients
Scale
- 1 head Hispi Cabbage (Keep the core intact for perfect wedges.)
- 3 tbsp Butter (Feel free to substitute with vegan butter for a dairy-free option.)
- 1 tbsp Miso Paste (Use red or brown for bold flavor, or white for milder taste.)
- 0.25 cup Panko Breadcrumbs (Provides a delightful crunch.)
- 0.25 tsp Garlic Powder (Substitute with fresh minced garlic for bolder flavor.)
- 1 tbsp Chopped Parsley (Optional, for garnishing.)
Instructions
- Preheat your oven to 200°C (400°F).
- Cut the cabbage into 4 wedges, keeping the core intact.
- Mix the butter and miso paste together until well combined. Brush over each cabbage wedge.
- Arrange the cabbage on a baking sheet and roast for 30-35 minutes.
- Melt remaining butter in a skillet. Add panko breadcrumbs and garlic powder, toasting until golden brown.
- Sprinkle the toasted breadcrumb mixture over the cabbage wedges before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 wedge
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg