Easy and Delicious Miso Roasted Cabbage

Crispy on the outside with the perfect amount of texture on the inside this roasted cabbage is a perfect side dish for any meal!

Cabbage one of the first and favorite vegetables I ate as a kid not sure if its because I grew up in an Irish household and my grandma was all about us little ones eating vegetables and potatoes. I feel like since it was introduced to me so young it was easy for me to fall in love with it and make it a part of my shopping list. With St. Patricks day next week I wanted to share an easy recipe so you don’t have to just boil it.

I eat and cook with cabbage in so many ways from roasted, steamed, pan fried and raw in slaws in salads. One of my favorites is roasted I love it for the texture and the amount of flavors you can use to make it even more delicious.

For this recipe I chose to use Miso paste as the main flavor component. What is miso paste? Miso is a fermented paste that adds a salty umami flavor to many dishes. Most miso is made in Japan, where the ingredient has been used since the eighth century or earlier. I love it in so many dishes it adds that ultimate unami bomb and pairs great with cabbage.

Here are a few tips to the perfect roasted Cabbage!

Start by selecting a cabbage that is bright green and that has leaves tightly wrapped and free from blemishes.Preheat the oven to 400*F and line a rimmed baking sheet with parchment paper. 

Remove a few of the outer leaves and wash the cabbage thoroughly. Using a sharp knife, cut the cabbage in half. Then quarter each half so you have 8 cabbage wedges. Do not remove the core. Keeping the core intact will prevent the wedges from separating. Gently transfer the cabbages wedges to the prepared baking sheet. 

Take the miso paste mixture and rub it all over the cabbage wedges just like you would apply lotion to your skin. Roast in the oven for 35-45 minutes until crispy. Thats it super simple and delicious and will really add a new level to your cabbage cooking especially if you want something a bit tastier than boiled cabbage for St. Patricks Day!

Easy Miso Roasted Cabbage

Crispy on the outside and packed with flavor move over boring cabbage there is a new head in town
Prep Time 10 mins
Cook Time 45 mins
Course dinner, lunch, Main Course, Side Dish
Cuisine Japanese
Servings 8


  • 1 head cabbage – green or savoy cored, cut into wedges
  • 2 tbsp white miso paste
  • 2 tbsp avocado oil
  • 1-2 tbsp fresh cracked pepper use a more if you love pepper
  • 1 lemon zested


  • Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.Wash and remove any tough or damaged outter leaves from the head of cabbage. Using a large, sharp knife, half the cabbage and cut each half into quarters. Do not remove the core. Gently transfer the cabbages wedges to the prepared baking sheet. Mix miso paste, oil and pepper in a bowl and massage all over cabbage wedges.
    Bake the cabbage wedges for 40 minutes gently flipping at the halfway mark. The cabbage is done when it's tender and the edges are crispy. Finish with lemon zest and Serve warm. 
Keyword cabbage, crispy, easy meal, roastedveggies, vegetable

If you make this recipe I would love to hear from you! Comment below! Have an amazing day!!

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