These roasted cabbage wedges are crispy and packed with flavor. Roasting this – in season – vegetable with Miso paste is a game-changer and will get you convinced that cabbage truly is delicious. Serve this with a silky – out of this world – purée and a green goddess sauce to really put a golden touch on your every day meal. I like to serve this with some fried mushrooms, especially in the fall when there are so many delicious ones in season.


For the Cabbage

For the Purée

For the Green Goddess sauce

For the mushrooms



  1. Turn the oven on to 200°C.
  2. Cut the cabbage into wedges. Keep the core, if you remove it, the wedges will fall apart.
  3. Cover the wedges with an even layer of Miso paste. Drizzle some olive oil over the wedges and sprinkle them with spices.
  4. Roast at 200°C for about 25-30 minutes until tender and browned.


  1. Bring parsnips, potatoes, garlic, cream, milk, and butter to a boil in a medium saucepan.
  2. Reduce heat, cover, and simmer until the vegetables are very soft, 10–15 minutes.
  3. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and pepper.
  4. Purée in a blender until smooth.
  5. Put the purée back in the saucepan or in a serving bowl. Rinse the blender.

Green goddess sauce

  1. Add all the ingredients into your blender. Add more olive oil if you want a smoother texture or more seeds and nuts for a thicker one.


  1. Rinse and dice the mushrooms however you prefer.
  2. Heat up the pan and melt your butter.
  3. Add the mushrooms and fry on medium heat until they have a nice golden surface.
  4. Sprinkle some salt and pepper over your ´shrooms.