Be a Cabbage Patch Kid Again
put this melted miso cabbage on your menu
Cabbage is having a moment right now. Vogue declare 2026 the Year of the Cabbage and suddenly, everyone is a fan. I usually hate food trends, but this is one I can get behind. Cabbage was treated like kale’s ugly cousin for year but now, cabbage is everywhere and very chic. Finally, veggies are cool again. I truly cannot wait to stop hearing about everyone’s protein intake but until then, we’ve got cabbage. I’ve been on the cabbage train longer than most and have all the recipes to prove it. Whether I’m grilling it or turning it into slaw, I’m always eating cabbage. And this week, you are too.
I’m so glad that the decades of boiled cabbage are long behind us. Roasting cabbage brings out lots of nuttiness and sweetness from the veggie that boiling could never, ever could. If you aren’t eating it raw, roasted, braised, or grilled are the only ways to go. There are tons of recipes for roasting cabbage in wedges right now and they all look beautiful, but I don’t always like eating cabbage like that. Those wedges are awkward to cut while you try to eat them, and I don’t need help making a mess at the dinner table tyvm. So I made this recipe easier on all of us by cutting the cabbage into thick, 2 inch strips and roasting it in the oven. No wedges, no problems.
I pared the roasted cabbage with soba noodles and a red miso dressing to round out the whole dish. The cabbage gets so tender and a little burnt around the edges in the oven, and then just melts into the noodles and dressing. It’s addictive. The nuttiness of the soba noodles is perfect with the cabbage, and the miso dressing makes the whole thing taste brighter, like spring is just around the corner. If you can’t find soba noodles where you are, try whole wheat spaghetti for a similar vibe. If you’re a real cabbage lover, you could forgo the soba noodles and double the cabbage. It makes a great side dish.
I’ve given you lots of options for add-ins and toppings so you can make it your own, but I tend to keep it simple with toasted almonds and green onions. This dressing and the finished noodle dish keep great in the fridge for up to 5 days.
