If I’m honest, I’ve never found cabbage to be that exciting... that is, until I started roasting it. The miso butter works magic, turning it golden and caramelised on the edges, with a soft, sweet centre and loads of savoury flavour. It’s one of those simple dishes that surprises. We often have it as a knockout side, but it’s just as good as a light veggie main with rice or noodles.  

From Nadia’s Farm Kitchen Cookbook  

Serves 4 (as a side) 

Prep time: 10 minutes 

Cook time: 30–35 minutes 

Ingredients  

• 50g butter, melted 
• 1 tablespoon miso paste 
• 1 garlic clove, finely grated or crushed 
• 1 teaspoon rice vinegar (or lemon juice) 
• ¼ teaspoon sesame oil (optional) 
• 1 small green cabbage (or half a large one), cut into 6–8 wedges, core intact 

To serve 

• Toasted sesame seeds (optional) 
• Finely chopped chilli (optional) 
• Squeeze of lemon or lime juice (optional) 

Method 

1. Preheat oven to 200°C and line a large oven tray with baking paper.  
2. In a bowl, whisk together the melted butter, miso paste, garlic, rice vinegar, and sesame oil (if using) until smooth. 
3. Arrange cabbage wedges in a single layer on the tray, cut side down. Spoon or brush the miso butter generously over each wedge, turning to coat both sides. Reserve a little miso butter for finishing later, if desired. 
4. Roast cabbage for 25–35 minutes, turning halfway, until the cabbage is tender, golden, and crisp at the edges. If the edges are browning too fast, reduce the heat slightly. 
5. Served brushed with remaining miso butter and sprinkled with sesame seeds, chilli and or a squeeze of lemon or lime juice (if using).  

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