High heat delivers caramelized edges while keeping the cabbage “steaks” structured. Lively flavors from the miso, soy sauce and chili crunch bring layered umami and heat. This is a vegetable-forward dish that’s bold, current and intentional, very inline with how we see Food Trends in 2026!
Serves 4
Ingredients
- 1 large green cabbage
- 3 tbsp neutral oil, grapeseed or canola
- Salt, to taste
- 3 tbsp unsalted butter, softened
- 1 1/2 tbsp white or yellow miso
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1–2 tbsp chili crunch, to taste
- sesame oil, a few drops
- toasted sesame seeds
- sliced green onions
Method
- Preheat oven to 400°F/200°C.
- Cut cabbage into thick slices (¾ to 1 inch), keeping the core intact so the layers hold together. Season lightly with salt.
- Oil a rimmed baking sheet. Brush both sides of the cabbage slices with oil and arrange on the sheet. Roast for 35–45 minutes or until edges are deeply caramelized and the cabbage is tender-crisp. Cabbage should soften slightly while retaining a pleasant bite.
- Meanwhile, mix butter, miso, soy sauce and rice vinegar until smooth.
- Spoon miso-soy butter over the hot cabbage so it melts into the layers. Finish with chili crunch, a few drops of sesame oil, toasted sesame seeds, and sliced green onions.
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