How I Make Roasted Cabbage Wedges with Miso Ginger Scallion Butter
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 150 kcal
Ingredients
- 1 medium headgreen cabbage
- 2 tablespoonsextra-virgin olive oil ((divided))
- 1/2 teaspoonkosher salt (heaping)
- 4scallions ((white and light green parts thinly sliced))
- 1 tablespoonsalted butter
- 2 teaspoonsfinely grated fresh ginger
- 1 teaspoonbrown sugar
- 1 tablespoonrice vinegar
- 3 tablespoonswater
- 1 tablespoonwhite or mellow miso paste
- 3 tablespoonspistachios or walnuts (chopped)
Instructions
- 1
Pre-heat oven to 450 degrees F.
- 2
Cut the cabbage in half through the core. Cut each half into 4 wedges that are about 1 to 1 1/2-inches each. It's ok to leave some core to hold the wedges together, but if there is an excess, just trim it away. Lay the wedges on a baking sheet lined with parchment paper or a silicone baking mat. Drizzle 1 tablespoon olive oil over the cabbage and use your hands to rub it over the surface. Sprinkle the salt over the top.
- 3
Roast until the cabbage is just tender with edges that are browned and a little crispy, 20-25 minutes.
- 4
While the cabbage roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the scallions and sauté until a little tender, 2 minutes. Add the butter, ginger, brown sugar, vinegar, and water and whisk until the butter melts. Remove from heat, add the miso, and whisk just until creamy.
- 5
When the cabbage is done, drizzle the warm miso butter over the cabbage. Scatter the nuts over the top. Serve immediately.