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Roasted Cabbage with Miso Peanut Sauce Recipe

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4.5 from 77 reviews

This Roasted Cabbage with Miso Peanut Sauce is a flavorful and easy-to-make vegetarian dish that combines tender, slightly charred cabbage wedges with a creamy, umami-packed miso peanut sauce. Enhanced with aromatic sesame oil and garnished with crunchy peanuts, fresh coriander, and chili flakes, this recipe is perfect as a vibrant side dish or a light main course.

Ingredients

Scale

The Cabbage:

  • 1 whole pointy cabbage (other cabbages work too)
  • 1–2 tbsp sesame oil
  • Pepper & salt to taste

The Peanut Sauce:

  • 3 tbsp peanut butter
  • 2 tbsp white miso paste
  • 1 tbsp sweet soy sauce (ketjap manis)
  • 1 tbsp sambal oelek or sriracha sauce
  • 1 tbsp honey (more if needed)
  • 1 tsp rice wine vinegar
  • 2 tsp mirin
  • Squeeze of lime juice to taste
  • 2–3 cm freshly grated ginger (optional)
  • 1/4 cup water (more if needed)

Toppings to Serve:

  • Crushed toasted peanuts
  • Small bunch fresh coriander leaves
  • Chili flakes
  • Lime wedges on the side

Instructions

  1. Prepare the cabbage: Preheat your oven to 200°C (392°F). Halve the whole pointy cabbage lengthwise and then slice each half into 3 wedges. Place the wedges onto a lined baking sheet.
  2. Season and roast: Drizzle the cabbage wedges with 1-2 tablespoons of sesame oil. Season generously with salt and pepper, then massage the oil and seasoning into the cabbage to ensure even coating. Roast the cabbage in the preheated oven for about 30 minutes until the outer edges are lightly charred and the core and leaves have softened.
  3. Make the miso peanut sauce: While the cabbage roasts, add the peanut butter, white miso paste, sweet soy sauce (ketjap manis), sambal oelek or sriracha, honey, rice wine vinegar, mirin, a squeeze of lime juice, freshly grated ginger (if using), and 1/4 cup water into a small saucepan. Bring the mixture to a gentle simmer, stirring continuously until the sauce is smooth and well combined. Adjust the water to achieve your desired consistency.
  4. Adjust the sauce flavors: Taste your sauce and tweak the seasoning by adding more honey, lime, or chili sauce according to your liking.
  5. Serve: Transfer the roasted cabbage wedges onto a large serving plate. Drizzle generously with the warm miso peanut sauce. Sprinkle with crushed toasted peanuts, fresh coriander leaves, and chili flakes. Serve with lime wedges on the side to add a fresh citrus twist if desired.

Notes

  • You can use other types of cabbage if pointy cabbage is unavailable; green or savoy cabbage also work well.
  • Massage the oil and seasoning into the cabbage to help flavor penetrate and promote even roasting.
  • If you prefer a spicier sauce, increase the amount of sambal oelek or sriracha to taste.
  • For a vegan option, replace honey with maple syrup or agave nectar.
  • Use fresh ginger for an added aromatic kick, but it’s optional based on preference.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and makes a great dressing or dip.

Keywords: Roasted Cabbage, Miso Peanut Sauce, Vegetarian Side, Asian Inspired, Healthy Roasted Vegetables, Peanut Sauce Recipe

Find it online: https://flavorsbymaya.com/roasted-cabbage-with-miso-peanut-sauce-recipe/