Charred Hispi Cabbage with Miso Butter and Smoked Salt
Directions
- 1Slice a hispi or pointed cabbage in half lengthways.
- 2Heat some olive oil in a pan.
- 3Fry the cabbage cut-side down over high heat for 4-5 minutes until deeply browned and charred, applying pressure downwards.
- 4Transfer the cabbage to a 200°C oven and roast for 25-30 minutes until tender.
- 5While the cabbage is roasting, 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.
- 6Mix all the miso butter ingredients thoroughly.
- 7Remove the cabbage from the oven.
- 8Return the cooked cabbage to the pan.
- 9Add a large spoonful of miso butter to the pan.
- 10Gently fry the cabbage, basting it until glossy and caramelised.
- 11Finish 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 softened unsalted butter
- 1 tbsp miso paste
- 0.5 lime juice
- 0.5 lime zest
- generous pinch Maldon Smoked Sea Salt
Equipment
panoven
Tips
- Apply pressure downwards when frying the cabbage to ensure it's golden brown and charred at the edges.
- Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.
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