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Chilli Miso Butter Cabbage Recipe
Ash Tyrrell

Chilli Miso Butter Cabbage

The first time I made chilli miso butter cabbage, I honestly didn’t expect something so simple to taste so incredible. I had a humble cabbage sitting in my kitchen, and I decided to try roasting it with a bold miso butter sauce. Once it came out of the oven, golden and slightly charred, the aroma alone made me excited to dig in.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 white cabbage outer leaves removed and cut into quarters – White cabbage works best because it becomes tender and slightly sweet when roasted.
  • extra‑virgin olive oil about 2–3 tablespoons – Helps the cabbage caramelize and develop a beautiful char in the pan.
  • 50 g unsalted butter – The base of the sauce that adds richness and a creamy texture.
  • 1 tablespoon chilli oil – Adds gentle heat and a flavorful kick to balance the butter.
  • 1 teaspoon white miso paste – Gives the sauce a deep umami flavor and mild sweetness.
  • 1 spring onion thinly sliced – Used as a garnish for freshness and a mild onion flavor.
  • Salt and black pepper to taste – Enhances the natural sweetness of the roasted cabbage.

Method
 

  1. Start by heating your oven to 200°C (180°C fan). Remove any wilted outer cabbage leaves and cut the cabbage into four wedges. Drizzle the wedges with olive oil, then season with salt and black pepper.
  2. Rub the oil evenly over the cabbage to help it caramelize during cooking. This step also prevents the cabbage from drying out while roasting.
  3. Heat a large frying pan over high heat until it is very hot. Place the cabbage wedges cut‑side down in the pan.
  4. Cook them for about 4 to 5 minutes until a deep golden char forms. Flip them and char the other side for another 4 to 5 minutes to create a smoky flavor.
  5. Transfer the charred cabbage wedges to a roasting tray with the cut side facing up. Place the tray in the preheated oven.
  6. Roast the cabbage for 30 to 35 minutes, or until it becomes tender while still holding its shape. The roasting process brings out the natural sweetness of cabbage.
  7. While the cabbage roasts, melt the butter in a small saucepan over medium heat. Once melted, add the chilli oil and white miso paste.
  8. Whisk the mixture gently until the miso fully blends into the butter and forms a smooth sauce. The goal is simply to mix the ingredients evenly.
  9. Arrange the roasted cabbage wedges on a serving platter. Spoon the warm chilli miso butter sauce generously over the top.
  10. Finish the dish by sprinkling sliced spring onions over the cabbage. Serve immediately while warm for the best flavor and texture.

Notes

  • I always make sure the frying pan is very hot before adding the cabbage because this creates the best charred flavor.
  • I try not to move the cabbage too much in the pan so it develops a deep golden crust.
  • I prefer using white miso paste because it’s milder and slightly sweet compared to darker miso.
  • I sometimes add a pinch of chilli flakes for an extra spicy kick.
  • When serving guests, I drizzle a little extra chilli oil on top for a beautiful glossy finish.