{"id":7989,"date":"2025-12-02T08:32:42","date_gmt":"2025-12-01T21:32:42","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7989"},"modified":"2025-12-02T08:35:05","modified_gmt":"2025-12-01T21:35:05","slug":"miso-butter-red-cabbage","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/side-dish-recipes\/vegetable-side-dishes\/miso-butter-red-cabbage\/","title":{"rendered":"Miso Butter Red Cabbage"},"content":{"rendered":"\n

This wonderful Miso Butter Red Cabbage recipe is a fantastic way to spruce up a regular old Cabbage dish. The Miso Butter is liberally applied to the Cabbage before it is roasted in the oven, allowing for those amazing Salty \/ Sweet flavors to flavor the Vegetable. The dish is then finished with a generous sprinkling of freshly toasted Panko Breadcrumbs and finely diced Scallions to complete this amazing, yet simple Japanese side dish

<\/p>\n\n\n\n

\n
Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

How to make Miso Butter Red Cabbage<\/h2>\n\n\n\n

There are three components to this dish. The good news is that each element is super-easy to do, making this dish a great side to make for a busy weeknight meal. The three components are preparing (and roasting) the Cabbage, making homemade Miso Butter, and cooking the Toasted Panko Breadcrumbs

<\/p>\n\n\n\n

Preparing the Cabbage<\/h2>\n\n\n\n

We\u2019ll kick things off for this recipe by preparing the Cabbage. Now, for our recipe we\u2019re using Red Cabbage, but you can use any type of Cabbage you like. I would suggest, however, that you try to avoid the very-large Cabbages (such as Napa Cabbage) as this will alter the cooking time. You can, of course, use any Cabbage you like, but you may need to adjust the cooking time slightly

<\/p>\n\n\n

\n
\"Easy
Three simple steps are all that’s required to make the most amazing Miso Butter Red Cabbage dish at home<\/figcaption><\/figure>\n<\/div>\n\n\n

We\u2019re only using half a Red Cabbage for this recipe, which will produce 4 pieces. If you\u2019re cooking for a larger group, then simply use the whole Cabbage. So, take half a Cabbage and cut it right down the middle of the core, so that each half of the Cabbage will stay intact with the core running along one side

<\/p>\n\n\n\n

This preparation technique is key as it ensures that the entire piece of Cabbage stays together. If you cut it in the opposite direction the whole Cabbage will turn into a bunch of leaves, and the dish won\u2019t work. So, always cut through the Core to keep the pieces intact

<\/p>\n\n\n\n

Cut each half through the core once more to crate segments of Cabbage. So, for half a Cabbage you will now have 4 pieces. If you are using the whole Cabbage, you will have 8 pieces ready to make this Miso Butter Red Cabbage dish

<\/p>\n\n\n\n

Making Miso Butter at home<\/h2>\n\n\n\n

This step is simple, and no, we\u2019re not suggesting that you churn your own Butter! All you need is Unsalted Butter and White Miso Paste. Miso Paste is commonly found in grocery stores these days. If you can\u2019t find it, then your local specialty Asian grocery store will stock it

<\/p>\n\n\n\n

Melt the Butter slightly so that it\u2019s smooth, but not too much that it liquifies. About 15 seconds in the Microwave on high will be more than enough. You\u2019ll need to use 2 parts Butter to 1 part Miso Paste to make Miso Butter. For half a Red Cabbage using 2 tbsp. of Butter and 1 tbsp. of Miso Paste is more than enough

<\/p>\n\n\n\n

Combine both the Miso Paste and Butter in a small bowl and mix well to combine, creating a delicious Miso Butter. I like to mix these together using a single chopstick so that nothing sticks and you can reserve as much of the Miso Butter as possible

<\/p>\n\n\n

\n
\"Red
Baste the Cabbage with Miso Butter at the beginning, halfway through, and at the end of cooking for the best result<\/figcaption><\/figure>\n<\/div>\n\n\n

Time to apply the Miso Butter to the Cabbage and cook it!<\/h2>\n\n\n\n

Place the pieces of Cabbage onto a large sheet pan lined with Foil and then liberally brush about half the Miso butter over the exposed parts. For the easiest results use a kitchen brush, otherwise a spatula or spoon will work

<\/p>\n\n\n\n

Roast the Cabbage pieces in the oven at 400F for 30 minutes, turning them and basting with a little more Miso Butter around the 20-minute mark. This step ensures that the entire Cabbage is cooked completely through

<\/p>\n\n\n\n

Once cooked, remove the Cabbage from the oven and then change the oven setting to broil. Crank the heat and while it\u2019s warming up, brush the remainder of the Miso Butter over the exposed parts of the Cabbage

<\/p>\n\n\n\n

Return the Cabbage to the oven and allow the high temperature of the broiler to scorch and char the exposed part of the Cabbage. This will help caramelize the Miso Butter and give the Cabbage a beautiful, charred look (and flavor!)

<\/p>\n\n\n\n

After about 5 minutes your Miso Butter Red Cabbage is completely cooked and ready to enjoy! You can eat the dish as-is, or add some extra garnishes for an even tastier result that also looks beautiful on the plate

<\/p>\n\n\n

\n
\"Miso
Finish off your Miso Butter Red Cabbage with Toasted Panko Breadcrumbs and diced Scallions<\/figcaption><\/figure>\n<\/div>\n\n\n

Preparing the Toasted Panko Breadcrumbs<\/h2>\n\n\n\n

I love adding Panko Breadcrumbs to dishes. They have a beautiful flavor and texture and help to transform everyday dishes into restaurant-quality levels. For our Miso Butter Red Cabbage, we add a generous sprinkling of toasted Panko Breadcrumbs to the dish once it\u2019s been plated

<\/p>\n\n\n\n

I like to make the Breadcrumbs while the Cabbage is roasting away in the oven. They\u2019re so easy to make too, simply melt some butter into a Saucepan and then add the Breadcrumbs. Stir them continuously over a medium heat until the Breadcrumbs begin to toast and turn a beautiful golden color. Set them aside until ready to serve

<\/p>\n\n\n\n

For the final step in the presentation and keeping with the Japanese theme of the dish, try adding some freshly diced Green Scallions to the plate. Not only do they look awesome on the plate, but the sharpness in flavor helps to balance out the sweetness of the Miso and Butter. Overall it\u2019s a fantastic side dish that completely transforms and elevates the humble Red Cabbage

<\/p>\n\n\n\n

\n