New to cooking cabbage? This miso roasted 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 Miso Roasted 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.
- 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 Roasted Cabbage
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.)
It’s best to eat this dish the same day it’s made. (Leftovers are okay on day 2.) After that, it loses its texture and starts to oxidize. If you don’t think you can eat it within 1-2 days, halve the recipe.
Yep! Red cabbage is typically tougher than green, though, so it’ll turn out a bit more crunchy.
More Cabbage Recipes…
The Full Recipe
Let me know if you try this recipe! Give it a rating below and leave a comment, and tag your creation with @thenewbaguette on Instagram.Print
The perfect cabbage recipe for cabbage beginners.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white miso
- 1 tablespoon balsamic vinegar
- 1 tablespoon whole grain mustard* (see note below)
- 1 teaspoon garlic powder
- 1 teaspoon pure maple syrup or honey
- 1/4 teaspoon freshly ground black pepper
- Pinch of salt
- 1/2 small head green cabbage (about 1 1/2 pounds), cored and cut into 1/2-inch-thick strips
- Preheat the oven to 425ºF.
- In a small bowl, combine all the ingredients from the oil through the salt. Whisk to incorporate.
- Place the sliced cabbage on a baking sheet and drizzle with the miso mixture. Toss with your hands, making sure to separate the leaves so they all get evenly seasoned.
- Roast for 25 to 30 minutes, making sure to stir every 10 minutes to prevent burning, until the cabbage has shrunk and is brown around the edges.
You can use Dijon or brown mustard instead.
- Serving Size: 1/6 of the recipe
- Calories: 80
- Sodium: 138 mg
- Fat: 5 g
- Carbohydrates: 9.1 g
- Fiber: 3 g
- Protein: 1.8 g
Keywords: miso, roasted cabbage, vegan