Recipe
Teriyaki Caramelized Cabbage Wedges
Serves
4
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
About
These teriyaki caramelized cabbage wedges prove simple vegetables can still steal the show. Roasted cabbage becomes tender and deeply caramelized, while a savory teriyaki glaze adds bold umami flavor to every bite. Perfect as a hearty side dish or meatless main, this recipe is a delicious option for anyone searching for roasted cabbage recipes with big flavor.
Tips & Tricks
- Swap napa cabbage with green cabbage for a heartier texture.
- Cook the cabbage and toppings at the same time to save prep time.
- Broil the cabbage wedges for the final 1–2 minutes for extra caramelization.
- Top with crunchy onions or sesame seeds for added texture.
Ingredients
For the Cabbage
- 1 Napa Cabbage
- Olive Oil, as needed
- Kosher Salt, as needed
- Black Pepper, as needed
- 1.5 cup Kikkoman® Teriyaki BBQ Sauce, Korean BBQ
For the Mashed Potatoes
- 2 lb Russet Potatoes
- 1/3 cup Whole Milk
- 3 Tbsp Unsalted Butter
- Kosher Salt, as needed
- Black Pepper, as needed
For the Carrots and Garnish
- 1.5 lb Carrots
- 1.5 Tbsp Olive Oil
- 2 tsp Black & White Sesame Seeds
- 1 Scallion, thinly sliced
Directions
- Preheat grill or skillet to medium heat. Cut cabbage into quarter wedges. Brush with oil and season with salt and pepper. Cook until tender, turning occasionally, 20-30 minutes. Brush generously with teriyaki sauce, cooking a few more minutes per side, until glazed and caramelized.
- Bring a pot of salted water to a boil. Add potatoes and cook until very soft, 10-15 minutes. Drain well and return to hot pot. Add butter, milk, salt, and pepper. Mash until creamy.
- Preheat oven to 425°F. Toss carrots with olive oil, salt, and pepper. Arrange in a single layer on a sheet pan. Roast until tender-crisp, about 20 minutes.
- Serve cabbage steaks on a bed of mashed potatoes alongside roasted carrots. Drizzle extra teriyaki sauce over cabbage steaks and garnish with scallions and sesame seeds.
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