A simple, tasty way to roast a whole cabbage.
introduction
This whole roasted cabbage is easy and bold. You will get a soft inside and a deep caramelized outside. The miso, butter, and lemon make a bright and salty glaze.
why make this recipe
This dish is simple to make. It needs few ingredients. It feeds many people or makes great leftovers. Roasting whole keeps the cabbage moist inside and gives a sweet crust outside.
how to make Whole Roasted Cabbage
Follow the steps below to roast one whole cabbage with a miso lemon butter.
Ingredients
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1/4 cup white miso paste
- 2 tablespoons freshly squeezed lemon juice
- 1 small to medium green cabbage
- Dash of salt
Directions
- Preheat the oven to 400 degrees F.
- Combine the butter, olive oil, miso paste, and lemon juice in a bowl. Mix well.
- Put the cabbage in a pot. Rub the miso lemon butter all around the cabbage.
- Add a generous dash of salt. Cover the pot and put the cabbage in the oven.
- After 30 minutes, remove the top from the pot and baste the cabbage as needed. You can add a bit of water if needed.
- Let the cabbage cook another 30 minutes to an hour, based on the cabbage size. The outside should be deeply caramelized. The inside should be soft enough for a knife to go through easily.
- Serve hot, cut into pieces, and baste with the remaining sauce as you like.
how to serve Whole Roasted Cabbage
- Cut the cabbage into wedges or slices.
- Serve hot with a spoon of the pan sauce on top.
- Pair with grilled fish, roasted meat, or a grain like rice or farro.
- Add fresh herbs or a squeeze of lemon for brightness.
how to store Whole Roasted Cabbage
- Cool to room temperature, then put in an airtight container.
- Keep in the fridge for up to 4 days.
- Reheat in a low oven or a covered pan on the stove until warmed through. Add a splash of water if it seems dry.
tips to make Whole Roasted Cabbage
- Use a cabbage that fits your pot so it sits snugly.
- Rub the butter mixture well into the outer leaves for more flavor.
- If the outside browns too fast, cover loosely with foil until the inside is soft.
- Save any pan juices to spoon over when serving.
variation (if any)
- Add garlic or smoked paprika to the butter mix for more flavor.
- Try soy sauce instead of miso if needed.
- For a vegan version, use vegan butter or extra olive oil and keep the miso.
FAQs
Q: How do I know when the cabbage is done?
A: The outside should be dark and caramelized. A knife should slip into the center with little resistance.
Q: Can I cut the cabbage in half first?
A: Yes. Halves cook faster and get more direct char, but a whole roast stays moister inside.
Q: Can I use red cabbage?
A: Yes. Red cabbage will work and give a different color and taste, but check cooking time since sizes vary.
Q: Do I need a heavy pot with a lid?
A: A covered pot helps keep moisture. Use any oven-safe pot with a lid or cover with foil.
Q: Can I make the miso sauce ahead?
A: Yes. Mix it and keep in the fridge for a day. Warm it slightly before rubbing on the cabbage.
Conclusion
If you want more ideas and tests on whole roasted cabbage, try this recipe collection from Whole Roasted Cabbage – Food52. For a plant-based take and extra tips, see Whole Roasted Cabbage – Eat Something Vegan. For a short read on why roasting cabbage whole works so well, read You Should Be Roasting Cabbage Whole – Garden & Gun Magazine. If you want a full meal idea using roasted cabbage with fish, check Grilled Halibut with Roasted Cabbage and Romesco. For a richer sauce idea, look at this mushroom gravy pairing at Whole Roasted Cabbage with Mushroom Gravy – The New Baguette.