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Miso-roasted cabbage with chilli oil
youryum.com/recipes/miso-roasted-cabbage-with-chilli-oil · serves 4

Deep roast cabbage with heat at the end

The chilli oil stays raw and fragrant while the cabbage takes a long, hot roast under a thin miso glaze.

  • Vegan
  • Vegetarian
  • Gluten free
  • Dairy free
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 3 June 2026
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Roasted cabbage wedges with miso glaze red chilli oil and scallions
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Prep
10 min
Cook
38 min
Total
48 min
Serves
4
Per serving
178kcal
Effort
Easy

Chilli oil is easy to ruin by putting it in the oven. The flakes burn, the oil goes bitter, and the heat becomes a blunt red stain. Keep it for the plate instead. The cabbage gets browned and sweet under miso, then the chilli oil lands on the hot leaves where it can stay aromatic.

Use wedges rather than a whole roasted cabbage here. More cut surface means more dark edges, and the centre still has enough protection to become tender. It is a side dish that can stand beside plain rice without needing a second sauce.

Ingredients

Makes 4 servings

Cabbage

Glaze

Chilli oil

Equipment

  • Large roasting tray
  • Small bowl
  • Pastry brush

Method

  1. Start with a hot tray

    Heat the oven to 220°C fan with the tray inside. Cut the cabbage into eight wedges, keeping the core in place. Rub the cut faces with neutral oil and salt, then put them on the hot tray with one cut side down.

  2. Roast until the first side is dark

    Roast for 22 minutes. Do not peek after five minutes; the cabbage needs a long, still contact with the metal. Turn the wedges when the undersides are brown enough to look almost too dark. They should smell sweet and toasted, not acrid.

    Hands turning deeply browned cabbage wedges with tongs on a roasting tray

  3. Brush on miso

    Stir the miso, vinegar, brown sugar and water together. Brush the mixture over the browned faces of the cabbage, then turn the wedges so the glaze touches the metal. Roast for 10 to 12 minutes more.

    The sugar will colour quickly. If it is dark before the centre is tender, move the tray to a lower shelf rather than reducing the oven heat.

  4. Mix the oil off the heat

    Stir the chilli oil, sesame oil, spring onions and sesame seeds in a small bowl. Leave it alone while the cabbage finishes. The raw scallions stay sharper this way and the chilli keeps its clean heat.

  5. Dress each wedge

    Put the hot cabbage on a plate and spoon over the chilli oil. Serve one wedge per person, with rice or noodles to catch the oil. Add more at the table rather than making the whole platter hot; not everyone wants the same amount of chilli.

Cabbage miso chilli oil sesame spring onions vinegar and neutral oil
The chilli oil waits until the cabbage is out of the oven.

Heat has different jobs

The oven heat is for browning and softening. The chilli heat is for aroma and contrast. Combining them in the same pan sounds efficient, but it gives both ingredients the wrong treatment: cabbage gets a greasy surface and chilli gets scorched.

Keep the finish in a bowl. It takes 30 seconds and gives you a sauce that still smells of toasted sesame when it reaches the table.

When the glaze is too thick

Miso straight from the tub clings to a brush in a heavy paste. It skips over the cabbage and leaves salty islands. Water loosens it, while vinegar keeps the finished flavour from becoming sweet and dense. Add the liquid slowly; a glaze that runs down the tray cannot coat the top leaves.

Nutrition

Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 178 kcal
Protein 4 g
Carbohydrate 19 g
Fibre 7 g
Fat 11 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use dried chilli flakes?
Yes. Warm two tablespoons of oil with one teaspoon of flakes for a minute, then cool it before using. Do not let the flakes smoke.
What if the cabbage burns?
Trim away black, bitter leaf tips and check the core. If the centre is still firm, cover the wedges loosely with foil and continue roasting until tender.
Is chilli crisp gluten-free?
Some brands contain soy sauce or wheat, so check the label. Use a simple chilli oil with labelled gluten-free ingredients if needed.
Can I cook the cabbage on a barbecue?
Yes, use a covered barbecue with indirect heat after browning the cut faces over the hot side. Brush with miso once the cabbage has moved away from direct flame.

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