Charred Hispi Cabbage with Miso Butter and Smoked Salt

30 mins
Serves 1
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Directions

  1. 1Slice a hispi or pointed cabbage in half lengthways.
  2. 2Slice a hispi or pointed cabbage in half lengthways.
  3. 3Slice a hispi or pointed cabbage in half lengthways.
  4. 4Heat some olive oil in a pan.
  5. 5Heat some olive oil in a pan.
  6. 6Heat some olive oil in a pan.
  7. 7Fry the cabbage cut-side down over high heat for 4-5 minutes until deeply browned and charred, applying pressure downwards.
  8. 8Fry the cabbage cut-side down over high heat for 4-5 minutes until deeply browned and charred, applying pressure downwards.
  9. 9Fry the cabbage cut-side down over high heat for 4-5 minutes until deeply browned and charred, applying pressure downwards.
  10. 10Transfer the cabbage to a 200°C oven and roast for 25-30 minutes until tender.
  11. 11Transfer the cabbage to a 200°C oven and roast for 25-30 minutes until tender.
  12. 12Transfer the cabbage to a 200°C oven and roast for 25-30 minutes until tender.
  13. 13While 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.
  14. 14While 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.
  15. 15While 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.
  16. 16Mix all the miso butter ingredients thoroughly.
  17. 17Mix all the miso butter ingredients thoroughly.
  18. 18Mix all the miso butter ingredients thoroughly.
  19. 19Remove the cabbage from the oven.
  20. 20Remove the cabbage from the oven.
  21. 21Remove the cabbage from the oven.
  22. 22Return the cooked cabbage to the pan.
  23. 23Return the cooked cabbage to the pan.
  24. 24Return the cooked cabbage to the pan.
  25. 25Add a large spoonful of miso butter to the pan.
  26. 26Add a large spoonful of miso butter to the pan.
  27. 27Add a large spoonful of miso butter to the pan.
  28. 28Gently fry the cabbage, basting it until glossy and caramelised.
  29. 29Gently fry the cabbage, basting it until glossy and caramelised.
  30. 30Gently fry the cabbage, basting it until glossy and caramelised.
  31. 31Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.
  32. 32Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.
  33. 33Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.

Ingredients

  • 1 whole hispi cabbage
  • 1 whole hispi cabbage
  • 1 whole hispi cabbage
  • olive oil
  • olive oil
  • olive oil
  • 80 g softened unsalted butter
  • 80 g softened unsalted butter
  • 80 g softened unsalted butter
  • 1 tbsp miso paste
  • 1 tbsp miso paste
  • 1 tbsp miso paste
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime zest
  • 0.5 lime zest
  • 0.5 lime zest
  • generous pinch Maldon Smoked Sea Salt
  • generous pinch Maldon Smoked Sea Salt
  • 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.
Charred Hispi Cabbage with Miso Butter and Smoked Salt | Clip Recipe