Podcast

Miso Butter Cabbage

by StudioLink's Diet.
February 12, 2026
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EBT-Friendly: 100% of ingredients

From Twisted Green

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All aboard the umami train! This is the best cabbage you’ll ever have—charred until smoky, roasted until tender, and smothered in an addictive miso and caramelised onion butter. Finished with silken tofu lime sauce, sesame seeds, and chilli oil. A plant-based showstopper.

Ingredients:

0.5x
1x
2x
4x
 
Carmelised Onions
  •   1 onion (thinly sliced)
  •   1 ttbsp vegan butter
  •   1 tbsp olive oil
  •   1 tsp salt (to taste)
  •   1 sweetheart cabbage (sliced lengthwise)
  •   2 tbsp vegan butter
 
Miso Butter
  •   60 g vegan butter
  •   2 tbsp brown miso
  •   1 tsp white miso
  •   1 tsp rice wine vinegar
  •   2 tsp agave
  •   1/4 tsp ginger (grated)
  •   1 onions (caramelized)
 
Tofu Sauce
  •   1/2 pack silken tofu
  •   1 pinch salt
  •   1 lime juice (to taste)
  •   1 toasted sesame seeds
  •   1 chopped chives
  •   1 chili oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Caramelise the onions: Preheat your oven to 180°C fan / 200°C conventional. Heat a frying pan over medium-low heat. Add 1 tbsp vegan butter and 1 tbsp olive oil, then add the thinly sliced onion and a pinch of salt. Fry for about 30 minutes, stirring frequently, until the onions are dark brown and jammy. Add a splash of water as needed to prevent burning.
  2. Char the cabbage: While the onions cook, heat a large oven-safe frying pan over medium heat. Melt 2 tbsp vegan butter in the pan. Place the cabbage wedges cut-side down and fry until evenly charred and blackened in spots. Apply gentle pressure on top of each wedge to ensure even contact. Don’t be shy—a good char is essential!
  3. Roast the cabbage: Transfer the pan with the charred cabbage directly to the preheated oven. Roast for 25 minutes until the cabbage is completely softened and tender.
  4. Make the miso butter: Once the caramelised onions are jammy, remove them from the pan and let cool slightly. Transfer the cooled onions to a blender along with 60g vegan butter, brown miso, white miso, rice wine vinegar, agave, and grated ginger. Blend until completely smooth and paste-like.
  5. Make the tofu sauce: In a clean blender, combine silken tofu, a pinch of salt, and lime juice. Blend until silky smooth. Adjust lime juice to taste.
  6. Assemble: Place the roasted cabbage wedges on a serving platter. Generously spread or dollop the miso butter over the hot cabbage so it melts into every crevice. Drizzle with the tofu sauce.
  7. Garnish and serve: Sprinkle with toasted sesame seeds and chopped chives. Finish with a drizzle of chilli oil. Serve immediately.

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