Cabbage cut into wedges and roasted at 450 °F until the edges turn dark brown and the tips char, then covered with miso-garlic butter the moment it leaves the oven. The sharp cabbage smell turns sweet, the edges turn nutty, and the miso makes it rich, almost meaty. Seven ingredients, one sheet pan.
Ingredients:
Serves 4.
1 head green or savoy cabbage, about 2 lb
2 tablespoons avocado oil
4 tablespoons (2 oz) softened butter
2 tablespoons light miso, or 1½ tablespoons red miso
2 garlic cloves, pressed or finely grated
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice, optional
Instructions:
Heat the oven to 450 °F with a rack in the lower third.
Mash the softened butter with the miso and garlic until smooth.
Pull off any bruised outer leaves. Cut the cabbage in half through the core, then cut each half into 4 wedges, keeping a piece of core on each so the leaves hold together.
Brush the wedges with the avocado oil, season with the salt and pepper, and lay them cut side down on a heavy sheet pan lined with parchment.
Roast 10 to 12 minutes cut side down.
Turn the wedges and roast 8 to 10 minutes more, 18 to 22 minutes in all. They are done when the edges are dark brown, the tips are black and a knife slides easily into the wedge near the core.
The moment they come out, spread all the miso butter over the hot wedges. For a light crust, put them back in the oven for 1 to 2 minutes at most. Finish with the lemon juice, if using.
Why it tastes like a restaurant dish
The sharp, sulfur smell of cabbage appears when you cut it; high, dry heat stops it and turns it sweet. At 450 °F the sugars and proteins in the leaves brown, so the thin outer edges turn nutty and char at the tips, a smoky bitterness against a sweet, tender center. The miso butter goes on after the oven: at 450 °F miso and raw garlic burn within minutes and turn bitter. On hot cabbage the butter melts into the leaves and the garlic softens. Miso is rich in umami, and with butter it tastes deep, savory, almost meaty.
Questions I get about this one
Why not roast the cabbage with the miso butter on?
At 450 °F miso and raw garlic burn within minutes and taste bitter. I roast with avocado oil only and spread all the miso butter over the wedges the moment they come out. For a light crust, put them back for 1 to 2 minutes at most.
Green or savoy cabbage?
Either works. Savoy leaves are thinner and crisp faster at the edges; green cabbage is denser and takes a little longer at the core.
How do I know it is done?
The edges are dark brown, the tips are black, and a knife slides easily into the wedge near the core.
What do you serve it with?
Pork, steak or white fish.
How long does it keep?
Up to 3 to 4 days in a closed container in the fridge. Reheat at 350 °F or in a skillet.
If you would rather I cooked
I am Marina Staver, a private chef in Miami and South Florida. I cook dinners in people's homes: birthdays, anniversaries, dinner parties, quiet evenings for two on a Wednesday. I plan the menu around what you actually like, shop for it, cook it in your kitchen and leave it clean.