Miso Roasted Cabbage

New to cooking cabbage? This roasted miso cabbage is perfect for beginners. It’s easy and a delicious side dish for almost anything.

Cabbage is just a giant Brussels sprout, isn’t it? (Or are Brussels sprouts tiny cabbages?) Either way, they taste very, very similar. So why don’t we eat roasted cabbage as much as we do roasted Brussels sprouts? I’m here to try to change that.

Not only is cabbage cheaper than Brussels sprouts, but it’s also available year round. Moreover, preparing cabbage requires way less work (trimming individual Brussels sprouts can be a pain).

When I first started testing cooking cabbage in the oven, I cut it into wedges/“steaks”, and brushed the glaze on. Unfortunately, while the edges got crispy and caramelized, the interiors remained quite crunchy and tough. I was also disappointed that only the exteriors were seasoned. I realized that if I wanted 360º flavor and more crispy edges, I’d have to slice it up. Best decision ever.

Why You’ll Love Roasted Miso Cabbage

• It’s easy. Just slice the cabbage, toss it in the glaze, and bake. I may be biased, but I think this is one of the best methods for cooking cabbage ever.
• It’s delicious. This vegan sweet-savory roasted cabbage turns out silky, with a bit of remaining crunch and lots of crispy edges.
• It’s the perfect side dish. You can serve this alongside almost any main, be it pasta or noodles, shepherd’s pie, stuffed mushrooms, or even for Thanksgiving.
• It’s good for you. Cabbage is packed with fiber, potassium, and Vitamin K. It also fights inflammation and may even help prevent cancer.

Key Ingredients + Substitutions

• Cabbage: This calls for a regular green cabbage, but you can substitute with red cabbage.
• Miso: Adds salt and umami.
• Balsamic Vinegar: Adds sweetness and acidity.
• Mustard: I like whole grain mustard here because it’s mild. Feel free to use brown or Dijon if that’s what you have, though.
• Maple Syrup: Feel free to sub with honey, or even brown sugar.
• Garlic Powder: I prefer powder versus fresh here because it doesn’t burn in the oven.

How to Make Miso Cabbage

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Make the Glaze

In a small bowl, combine olive oil, miso, balsamic vinegar, mustard, maple syrup, and garlic powder. Whisk to incorporate.

Step 2: Coat the Cabbage

Place the sliced cabbage on a large rimmed baking sheet and pour the glaze on top. Toss the cabbage with your hands, making sure to separate the leaves so they’re all evenly coated. Arrange the cabbage in a single layer; do not overcrowd the pan.

Step 3: Roast the Cabbage

Cook the cabbage in a preheated 425ºF oven for about 30 minutes, stirring every 10 minutes to prevent burning. (A fish spatula is the best tool for the job.)

More Cabbage Recipes…

• Cabbage Pasta
• Tahini Slaw with Chickpeas
• Vegetarian Cabbage Rolls
• Savory Cabbage Pancakes

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.