Directions
- 1Start with a hispi or pointed cabbage.
- 2Slice the cabbage in half lengthways.
- 3Heat some olive oil in a pan.
- 4Fry the cabbage cut-side down over high heat, applying pressure downwards.
- 5Cook until it's golden brown and charred at the edges.
- 6Transfer the charred cabbage to a 200°C oven.
- 7Roast for about 30 minutes until tender.
- 8Combine 80g softened unsalted butter, 1 tbsp miso paste, the juice and zest of half a lime, and a generous pinch of Maldon Smoked Sea Salt in a bowl.
- 9Mix all ingredients together to create the miso and lime butter.
- 10Remove the cabbage from the oven.
- 11Put the cabbage in a pan with a spoon of the miso butter.
- 12Gently fry the cabbage, basting it in the butter, until glossy and caramelised.
- 13Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.
Ingredients
- 1 whole hispi cabbage
- olive oil
- 80 g unsalted butter
- 1 tbsp miso paste
- 0.5 half lime juice
- pinch Maldon Smoked Sea Salt
- 0.5 half lime zest
Equipment
knifefrying panovenbaking traytongsbowlwhiskspoon
Tips
- It's a perfect side dish or roast, and it only takes 30 minutes.
- The Maldon Smoked Sea Salt adds a really deep, complex flavor.
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