Roasted Cabbage w. Miso Butter Beans
i threw this together on a whim and it instantly became one of my favorite things i've made🥬✨ miso-rubbed cabbage wedges roasted until deeply caramelized and charred at the edges, served over creamy miso butter beans with lemon and fresh parsley. it's cozy, hearty, and honestly so impressive for how simple it is. 🫶
Ingredients
Roasted Cabbage
1/2 head of cabbage, cut in 1/2 or into 4 equal parts
1 tbsp olive oil
1 tbsp white miso paste
Miso Butter Beans
1/4 cup fresh parsley, chopped
1 can of butter beans, rinsed
1 shallot, diced
3 cloves garlic, minced
1 tbsp unsalted butter
1 tbsp white miso paste
1/4 chicken broth
1/2 lemon, juiced
Serves 2-3
Prep time ~10 mins
Cook time ~30 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your parsley before getting started.
Strain and rinse the canned butter beans.
Roast the cabbage
Preheat oven to 400°F.
Drizzle olive oil all over each cabbage wedge. Rub the miso paste on both sides of the cabbage.
Heat up olive oil in a skillet and sear the cabbage on each side for about 3 mins.
Once seared on both sides, remove from skillet and place on a baking sheet.
Roast for 20 mins.
Make the miso butter beans
In the same skillet we seared the cabbage, add butter over medium heat. Add garlic and shallot and cook 3–4 min until softened.
if its pretty charred from searing the cabbage, that’s OK it’s all great flavor that’ll be added to the sauce!
Deglaze the pan with chicken broth.
Stir in white miso paste and cook 1 min. I find it easier to use a whisk to mix the miso into the sauce and pick up the charred bits in the pan.
Taste the sauce — if it’s too salty, add more chicken broth or water.
Add butter beans and parsley and stir to combine and simmer 5–7 min until the broth reduces slightly and the beans are creamy and coated in sauce.
Add lemon juice and taste again and adjust if necessary. Remove from heat.
Plate and serve
Spoon miso butter beans into a shallow bowl. Place roasted cabbage wedge on top. Garnish with extra parsley and serve immediately.
Tips & Notes
Keep the core of the cabbage intact when cutting into wedges — it holds everything together during roasting.
The miso paste rubbed on the cabbage caramelizes beautifully in the oven — don't skip it, it's what gives the char its depth.
Butter beans get creamier the longer they simmer — push some against the side of the pan to mash slightly for a saucier texture.
Miso is salty — taste before adding extra salt at any stage. I did not need to add any salt!
Swap chicken broth for vegetable broth to make it fully vegetarian.
Lemon juice at the end brightens the dish but also cuts the saltiness.
Pair this dish with protein of your choice!