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Side view of a bowl of rice topped with orange miso charred cabbage, edamame, scallions and sesame seeds.

Orange Miso Charred Cabbage

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


This easy Orange Miso Charred Cabbage will make you excited about eating your veggies. Seared cabbage coated in an orange miso sauce then roasted in the oven until tender.



Charred Cabbage

  • 1 medium green cabbage
  • Avocado oil
  • Kosher salt
  • 2 tbsp tamari
  • 2 tsp maple syrup or brown sugar

Orange Miso Sauce

  • 2 scallions, thinly sliced (white and green portions separated)
  • 3 cloves garlic, crushed or grated
  • 3/4 cup vegetable broth
  • 1 tbsp miso paste
  • 2 tbsp maple syrup
  • Juice and zest of 1/2 a medium orange
  • 1 tsp cornstarch or arrowroot starch


  • 1 1/2 cups frozen edamame, thawed
  • 3 cups cooked white or short grain brown rice
  • Sesame seeds, garnish


  1. Preheat oven to 375F. Start by removing the outer leaves of the cabbage then cut your cabbage directly in half through the core, then cut each half in half and cut the wedges once more in half until you get 8 equal wedges.
  2. Place the wedges directly on a large baking tray (no parchment paper) then drizzle the wedges with oil, season with a generous pinch of salt and rub the oil and salt over each wedge to evenly coat.
  3. Place a large skillet over medium and once the pan is hot, add the cabbage wedges cut side down in the pan. Allow the cabbage to sear and cook for 5-6 minutes or until charred, flip and repeat on the other side.
  4. Place the wedges back on the baking tray, cut side up. Mix together the tamari and syrup, then brush or spoon the mix over the wedges. Place the tray in the oven and allow to cook for 25-30 minutes or until tender.
  5. Meanwhile, make the sauce. Combine the broth, miso, maple syrup, orange zest and juice, and cornstarch. Whisk until no lumps remain and set aside.
  6. Reheat the same skillet used to cook the cabbage and add the white portions of the scallions and garlic then saute for 1-2 minutes until fragrant. Pour in the mixture and bring to a simmer. Stir the mixture and cook for 3-5 minutes until it begins to thicken then remove from heat.
  7. Divide the rice and edamame in your serving bowls and top with the cabbage. Spoon the sauce over the cabbage and garnish with sesame seeds and remaining scallions.


Roast the cabbage directly on your sheet pan. This means, don’t use parchment paper. The direct heat of the pan will help to better distribute heat in your cabbage and help to cook the remainder of the cabbage more efficiently.

Season your cabbage well. Sprinkling the cabbage with salt and rubbing it into the cabbage will help to draw out water as it cooks, which will help it get more tender while maintaining a bit of crunch.

If oranges are out of season, use bottled orange juice from concentrate. I would substitute what you would squeeze out of half your orange with 2 tbsp of the bottled juice.