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

Hot cabbage, cold yogurt, and a little lemon

The cabbage roasts under a thin miso glaze while the yogurt stays cold, tangy and ready to catch the hot juices.

  • Vegetarian
  • Gluten free
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 10 June 2026
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Miso roasted cabbage with lemon yogurt herbs and sesame
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Prep
12 min
Cook
35 min
Total
47 min
Serves
4
Per serving
206kcal
Effort
Easy

Cold yogurt under hot cabbage is a small piece of timing that makes the dish feel complete. The cabbage comes out dark-edged and savoury; the yogurt is lemony, cool and slightly salty. Spoon them together and the contrast does more work than another handful of spices.

Use thick Greek yogurt so it stays where you put it. A loose yogurt runs across the plate and makes the cabbage steam. If your yogurt is thin, strain it for 20 minutes while the oven heats. That is enough time to fix the texture without turning this into a project. I learned this after serving a beautifully browned wedge on a plate that immediately filled with white yogurt soup. The cabbage was not the problem.

Ingredients

Makes 4 servings

Cabbage

Miso glaze

Yogurt

Equipment

  • Large roasting tray
  • Small bowl
  • Pastry brush

Method

  1. Make the cold sauce

    Stir the Greek yogurt with lemon zest, lemon juice, garlic and olive oil. Taste before adding salt; miso will bring salt to the cabbage. Chill the bowl while the oven heats.

  2. Brown the first faces

    Heat the oven to 220°C fan with the tray inside. Rub the cabbage with oil and salt, then roast the wedges cut-side down for 20 minutes. The first faces should be deep brown, and the outer leaves should have shrunk around the core.

    Hands spooning lemon yogurt onto a platter beside browned cabbage wedges

  3. Brush with miso

    Mix the miso, vinegar, maple syrup and water. Turn the wedges and brush the browned sides with the glaze. Roast for 10 to 12 minutes more. A knife should enter the core smoothly, but the cabbage should still hold its shape. If the glaze has gathered in the bottom of the bowl, stir it before every few strokes; the miso settles quickly, and the last wedge otherwise gets the saltiest coating. The cut faces should shine, not sit under a thick blanket.

  4. Toast the sesame

    Put the sesame seeds in a dry pan over medium heat for two minutes, shaking often, until pale gold. Tip them onto a plate so they stop cooking. Chopped dill can be mixed into the seeds or added directly to the yogurt.

  5. Build the contrast

    Spread the yogurt on a platter and put the hot cabbage wedges on top. Scatter sesame and dill over everything. Serve immediately so the yogurt stays cool and the cabbage keeps its browned edges.

What's in it

Nutrition, buying and storage notes for the ingredients this recipe leans on.

Greek yogurt 10.2 g protein
Cabbage Greek yogurt miso lemon garlic dill sesame and oil ready for cooking
Cold yogurt, hot cabbage: the temperature contrast is the point.

Why thick yogurt matters

The cabbage brings moisture as it cools. A thin yogurt will run underneath it and turn the browned faces soft. Thick Greek yogurt holds a spoon mark, so it stays beside the cabbage rather than becoming a white puddle.

If all you have is ordinary plain yogurt, strain it through a coffee filter or clean cloth for 20 minutes. The whey that drains off can go into a soup or a smoothie. It is a small extra step, but it protects the crust.

Salt in layers

Salt the cabbage before roasting, but leave the yogurt nearly unsalted until the glaze is mixed. Miso is concentrated and yogurt sharpens salt perception. Taste a little of both on the same spoon; seasoning each component alone gives the wrong answer.

Nutrition

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

NutrientPer serving
Calories 206 kcal
Protein 10 g
Carbohydrate 21 g
Fibre 7 g
Fat 10 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use regular yogurt?
Yes, strain it first so it is thick enough to hold the cabbage. Use about 300 g regular yogurt to end up with 250 g thick yogurt.
Can I use red miso?
Use one tablespoon instead of two, then taste the glaze. Red miso is saltier and stronger, and can cover the yogurt if used at the same amount.
Can I prepare the yogurt ahead?
Yes. It keeps refrigerated for two days. Stir it before serving and add a teaspoon of water if it has tightened.
What if I do not have dill?
Parsley, mint or chives work. Use a small handful and add it after the cabbage comes out so the herbs stay fresh.

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