Description
Ingredients
Scale
- 3 tbsp butter, divided
- 1 tbsp miso paste (red or brown recommended)
- 1 sweetheart (hispi) cabbage, cut into 4 wedges (pointed cabbage in the US)
- 1/4 cup panko breadcrumbs
- 1/4 tsp garlic powder
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Prepare the Cabbage:
- Cut the cabbage into quarters, leaving the core intact to help hold the wedges together.
- Mix 2 tbsp of softened butter with the miso paste until smooth.
- Brush the miso butter mixture generously over all sides of the cabbage wedges, including the base.
- Roast the Cabbage:
- Place the cabbage wedges on a baking sheet and roast in the preheated oven for 30–35 minutes. The cabbage should be charred on the edges and tender inside.
- Prepare the Breadcrumb Topping:
- While the cabbage roasts, melt the remaining 1 tbsp of butter in a pan over medium heat.
- Add the panko breadcrumbs and garlic powder to the pan, stirring continuously to prevent burning. Toast until golden brown, then immediately remove from the heat.
- Assemble and Serve:
- Once the cabbage is roasted, sprinkle the toasted breadcrumbs over the wedges.
- Garnish with chopped parsley, if desired, for a fresh pop of color and flavor.
- Serve warm as a side dish or vegetarian main course.
Notes
- Feel free to use any type of cabbage you have on hand, though sweetheart cabbage is ideal for this dish.
- The garlic breadcrumbs add a wonderful crunch and flavor contrast to the tender roasted cabbage.
- You can skip the parsley if you want a simpler presentation, but it adds a lovely color and freshness.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (approx.)
- Calories: 100 kcal
- Sugar: 3g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg