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Charred Miso-Butter Cabbage

Recipe by itsu on InstagramAdded 1 August 2026.

10 minutes to prep, 30 to cook. Charred cabbage glazed with a savory miso‑butter sauce, finished with a drizzle of spicy chilli oil and a creamy dollop of labneh. The high‑heat roasting creates a smoky crust while the interior stays tender and buttery, making it a satisfying vegetarian main or side.

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Charred Miso-Butter Cabbage by itsu, a frame from the Instagram video

Method

  1. Preheat the oven to 350°F (356°F) and position a rack in the middle of the oven.

  2. Remove the outer leaves of the cabbage, cut the head in half, then quarter each half into thick wedges.

    Kitchen notes · Added by ReelsMeals: The wedges hold together with a flat cut face. Keep the wedges thick so they stay intact while searing.

  3. Heat a large skillet or grill pan over high heat; add the cabbage wedges skin‑side down and sear for 3–4 minutes until a deep, caramelized crust forms.

    Kitchen notes · Added by ReelsMeals: A deep brown crust forms on the cut side. Leave the wedges in place while the crust develops.

  4. While the cabbage sears, combine the softened butter, miso sachet, and grated large garlic clove in a small bowl, mixing until a smooth glaze forms.

    Kitchen notes · Added by ReelsMeals: The glaze is smooth with no visible butter streaks. Mix thoroughly so the miso and garlic spread evenly.

  5. Brush the seared cabbage wedges generously with the miso‑butter glaze, making sure to coat the crevices and surfaces.

  6. Transfer the glazed cabbage wedges to a baking sheet, arranging them skin‑side down, and bake for 25 minutes, flipping halfway through, until the cabbage is tender and the glaze is bubbling.

    Kitchen notes · Added by ReelsMeals: The cabbage is tender and the glaze bubbles at the edges. Turn the wedges carefully to keep them intact.

  7. If a darker crust is desired, switch the oven to broil for 2–3 minutes, watching closely to avoid burning.

    Kitchen notes · Added by ReelsMeals: The surface darkens slightly without smoking. Watch continuously under the broiler.

  8. Remove from the oven, let rest for 2 minutes, then plate each wedge with a dollop of labneh (or thick Greek yogurt) and a drizzle of chilli oil.

  9. Finish with a sprinkle of fresh dill or your favorite herbs, season with additional salt and pepper if needed, and serve immediately.

Tips while you cook

Sear skin‑side down
Place the cabbage wedges skin‑side down in a hot skillet and sear for 3–4 minutes to develop a deep crust.
Apply glaze after searing
Brush the seared wedges with the miso‑butter glaze before transferring to the oven.
Flip halfway through baking
Bake the glazed wedges for 25 minutes, turning them over at the midpoint.
Rest before serving
Let the cabbage rest for 2 minutes after removing from the oven before adding labneh and chilli oil.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from itsu’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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