Directions
- 1Start with a hispi or pointed cabbage.
- 2Slice it in half lengthways.
- 3Heat some olive oil in a pan.
- 4Fry cut-side down over high heat for 4-5 minutes until deeply browned and charred.
- 5Apply pressure downwards and cook until it's golden brown and charred at the edges.
- 6Transfer to a 200°C oven.
- 7Roast for about 30 minutes until tender.
- 8Combine 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.
- 9Mix all the ingredients to create the miso and lime butter.
- 10Remove the cabbage from the oven.
- 11Put the cooked cabbage in a pan with a spoon of the miso butter.
- 12Gently fry it in all that amazing flavor 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 lime
- pinch Maldon Smoked Sea Salt
Equipment
panknifetongsovenbaking traybowlwhiskspoongrater
Tips
- Smoky, savoury, and rich with umami
- A flavour bomb of smoke, tang, and depth
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