Ingredients
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3 tablespoons unsalted butter, divided
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1 tablespoon miso paste (white, yellow, or red)
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1 small pointed cabbage (sweetheart or hispi), cut into 4 wedges
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¼ cup panko breadcrumbs
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¼ teaspoon garlic powder
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1 tablespoon chopped fresh parsley (optional)
Instructions
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Preheat your oven to 400°F (200°C).
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In a small bowl, combine 2 tablespoons of softened butter with the miso paste until well mixed.
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Place the cabbage wedges on a baking sheet. Brush the miso butter mixture all over the wedges, ensuring they are well coated, including the base.
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Roast the cabbage in the preheated oven for 30-35 minutes, until the outer leaves are charred and crispy, and the centers are tender.
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While the cabbage is roasting, melt the remaining 1 tablespoon of butter in a skillet over medium heat. Add the panko breadcrumbs and garlic powder, stirring continuously until the breadcrumbs are golden brown. Remove from heat immediately to prevent burning.
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Once the cabbage is done roasting, remove it from the oven and sprinkle the toasted breadcrumbs over the top. Garnish with chopped parsley if desired.