1 red cabbage
100g white or yellow miso
200g grass-fed butter, softened
- Heat oven to 425°F.
- Cut cabbage into 8 equal wedges.
- Place on baking sheet, drizzle with olive oil.
- Season on both sides
- Roast 30–40m until edges are deeply browned.
- Mix miso and butter until smooth. This recipe will make much more than needed for 1 cabbage. Save the rest for future cooks.
- Remove cabbage, immediately spread miso butter over hot wedges.
- Rest 2–3m to melt and coat evenly.
