Charred Hispi Cabbage with Miso Butter and Smoked Salt
Transform a simple cabbage into a culinary masterpiece. This smoky, umami-rich recipe features sweet caramelised edges, buttery richness, bright lime, and a deep, savoury hit of smoke. It takes just 20 minutes to create a vegetarian showstopper or the perfect side dish.
Equipment
- Large heavy-bottomed or cast iron skillet
- Small mixing bowl
Ingredients
Cabbage
- 1 whole hispi (pointed) cabbage halved lengthways with core intact
- 1 tbsp olive oil
Miso Butter
- 80 g unsalted butter softened
- 1 tbsp miso paste white or sweet miso
- 0.5 lime juice and zest
- 1 pinch Maldon Smoked Sea Salt generous pinch, plus extra for finishing
Instructions
- Make the Miso Butter: In a small bowl, mash the softened butter, miso paste, lime zest, and a generous pinch of smoked sea salt until smooth and well combined.
- Prep the Cabbage: Halve the hispi cabbage lengthways, keeping the core completely intact so the leaves stay together. Brush the flat cut sides lightly with olive oil.
- Char the Cabbage: Heat a large skillet over medium-high heat until very hot. Place the cabbage halves cut-side down. Press slightly and cook undisturbed for 4-6 minutes until deeply charred and caramelised.
- Baste and Steam: Flip the cabbage over. Turn the heat to low and add the miso butter. As it melts, baste the cabbage with a spoon. Squeeze in the lime juice, cover with a lid, and steam for 3-4 minutes until tender.
- Serve: Plate the cabbage, spoon all remaining brown miso butter over the top, and finish with extra smoked sea salt.
Notes
Do not move the cabbage while it is searing on the cut side. Letting it sit undisturbed is the only way to achieve those perfectly sweet, dark caramelised edges.