Lemony Miso Cabbage: The Humble Vegetable That Deserves Centre Stage

Cabbage doesn’t always get the credit it deserves. It’s cheap, it keeps well in the fridge for weeks, and it’s available at every greengrocer and supermarket year-round, but it’s often relegated to a side role, or worse, boiled into submission and forgotten about. This version changes that entirely. Wedges of cabbage are roasted until the edges turn deeply golden and caramelised, then finished with a rich, savoury-sweet miso and lemon dressing that genuinely transforms it into something worth building a meal around.

Lemony Miso Cabbage
Serves 4 as a side | Prep: 10 minutes | Cook: 30 minutes

Ingredients

1 medium cabbage (savoy, green or wombok all work well), cut into 6-8 wedges through the core
3 tablespoons olive oil
Salt and freshly ground black pepper

Lemony miso dressing

2 tablespoons white or yellow miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1 tablespoon honey
1 clove garlic, finely grated
2 tablespoons olive oil
1 teaspoon finely grated lemon zest

To serve

2 tablespoons toasted sesame seeds or chopped toasted nuts
Fresh herbs, such as parsley or coriander, roughly chopped

Method

Preheat oven to 220°C. Line a large baking tray with baking paper.

Arrange the cabbage wedges on the tray in a single layer, making sure the core holds each wedge together. Drizzle generously with olive oil, turning to coat both sides, and season well with salt and pepper.

Roast for 25-30 minutes, flipping halfway through, until the edges are deeply caramelised and the cabbage is tender when pierced with a knife.

While the cabbage roasts, whisk together the miso paste, lemon juice, rice wine vinegar, honey, garlic, olive oil and lemon zest in a small bowl until smooth and well combined.

Once the cabbage is done, arrange on a serving platter and drizzle generously with the miso dressing while still warm, allowing it to soak slightly into the caramelised edges.

Scatter with toasted sesame seeds or nuts and fresh herbs just before serving.

Tips

Don’t rush the roasting. The deep caramelisation on the cut edges is where most of the flavour comes from, so resist the urge to pull it from the oven early.

Miso paste varies in saltiness between brands, so taste your dressing before adding extra salt elsewhere in the dish.

This works beautifully as a side for roast chicken or grilled fish, or served over rice as a light vegetarian main.

Leftover dressing keeps well in the fridge for up to a week, and makes a great dressing for a simple green salad too.