Charred Hispi Cabbage with Miso Butter and Smoked Salt
Directions
- 1Slice 1 whole hispi cabbage in half lengthways.
- 2Heat some olive oil in a pan.
- 3Fry the cabbage cut-side down over high heat for 4-5 mins until deeply browned and charred, applying pressure downwards.
- 4Transfer to a 200°C oven and roast for 25-30 mins until tender.
- 5Meanwhile, combine 80g softened unsalted butter with 1 tbsp miso paste, the juice and zest of ½ lime, and a generous pinch of Maldon Smoked Sea Salt to make the miso butter.
- 6Remove the cabbage from the oven and put it in a pan with a large spoonful of the miso butter.
- 7Gently fry and baste the cabbage in all that amazing flavor until glossy and caramelised.
- 8Finish 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, softened
- 1 tbsp miso paste
- 0.5 lime lime juice
- 0.5 lime lime zest
- 1 generous pinch Maldon Smoked Sea Salt
Equipment
ovenpan
Tips
- Apply pressure downwards when frying the cabbage to ensure it's golden brown and charred at the edges.
- Baste the cooked cabbage in the pan with miso butter until glossy and caramelised.
- Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.
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