Miso Tahini Roasted Red Cabbage Recipe

This roasted red cabbage with a miso tahini glaze is a gorgeous side dish recipe!

It's my favorite way to eat red cabbage, as roasting it really brings out the flavor but also adds some great crispy edges.

You're probably very familiar with the taste of raw cabbage it's often in coleslaw or recipes like our fish taco slaw. But roasting cabbage wedges on high heat brings out the sweetness in a way that you'll really love!

If you're looking for more easy roasted vegetables, try my parmesan roasted broccoli, smashed brussels sprouts, or roasted acorn squash.

Baked Red Cabbage Ingredients

• Red Cabbage - also called purple cabbage, you'll use a whole cabbage. It's low carb and high in vitamin C, vitamin B, and vitamin K. It's purple color stays vibrant even after roasting.
• Olive oil - you don't need to use extra-virgin olive oil for this, any olive oil or other vegetable oil will work. Substitutions include avocado oil, canola oil, or grapeseed oil.
• Miso Paste - use white miso paste for its rich, umami flavor.
• Tahini - tahini paste adds a delicious nuttiness to the sauce.
• Seasonings - use kosher salt and Aleppo pepper to season the cabbage. If you can't find Aleppo pepper, feel free to substitute it for regular black pepper.
• Thyme - use a little fresh thyme in the sauce for some herbaceous flavor!

If you try these baked red cabbage wedges, let me know! Connect on Instagram and share your photos, or leave us a star rating.

Roasted Red Cabbage

These fantastic roasted tahini miso purple cabbage wedges are the best side dish! They are bursting with umami flavor.

4.89 from 18 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Author: Emily Wilson

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Ingredients

• 1 head red cabbage
• 3 tablespoons olive oil
• 1 tablespoon miso paste
• 1 tablespoon tahini paste
• 1 teaspoon rice wine vinegar
• 1 teaspoon fresh thyme finely chopped
• ½ teaspoon kosher salt
• ½ teaspoon Aleppo pepper

Instructions

• Preheat the oven to 400 degrees F. 
• Cut the base off of the cabbage and then halve it. Cut each half into 4 equal wedges.
  
• Place the wedges on a rimmed baking sheet. Brush with 1 tablespoon of olive oil and sprinkled with half the salt and half the Aleppo pepper. Bake for 20 minutes.
  
• Whisk together the remaining 2 tablespoons olive oil, miso paste, tahini paste, rice wine vinegar, thyme, and remaining salt and Aleppo pepper in a bowl.
  
• Remove the cabbage wedges from the oven and brush with the miso tahini paste.
  
• Bake for an additional 10 minutes until the edges are crisped. Serve immediately.
  

Notes

Storage - Leftovers will keep for up to 4 days in the refrigerator when stored in an airtight container.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 512mg | Potassium: 544mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2445IU | Vitamin C: 121mg | Calcium: 105mg | Iron: 2mg