Charred Hispi Cabbage with Miso Butter & Smoked Salt
Charred Hispi Cabbage with Miso Butter & Smoked Salt
Ingredients
For the Charred Cabbage
- 2 hispi cabbage, halved lengthwise, core intact
- 2 tablespoons olive oil
For the Miso Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons white miso paste
- 1 tablespoon fresh lime juice
- 1 lime zest, finely grated (from 1 lime)
- 1/2 teaspoon Maldon smoked sea salt, or to taste
For Garnish
- 1/2 lime zest, finely grated (from 1/2 lime)
- 1/4 teaspoon Maldon smoked sea salt, or to taste
Instructions
- 1
Preheat your oven to 400°F. Prepare the hispi cabbage by slicing each head in half lengthwise, ensuring the core remains intact to hold the leaves together.
⏱️ 5 min•🌡️ 400
- 2
Heat the olive oil in a large oven-safe pan or skillet over medium-high heat. Once hot, place the cabbage halves, cut-side down, into the pan. Apply gentle pressure with a spatula or another pan to ensure good contact with the hot surface. Cook for 5-7 minutes until deeply golden-brown and charred.
⏱️ 10 min
- 3
Transfer the pan with the cabbage (or move cabbage to a baking tray if your pan is not oven-safe) to the preheated oven. Roast for approximately 30 minutes, or until the cabbage is tender when pierced with a knife.
⏱️ 30 min•🌡️ 400
- 4
While the cabbage roasts, prepare the miso butter. In a medium bowl, combine the softened unsalted butter, white miso paste, fresh lime juice, finely grated lime zest (from 1 lime), and 1/2 teaspoon of Maldon smoked sea salt. Whisk vigorously until all ingredients are thoroughly combined and the butter is smooth and creamy.
⏱️ 5 min
- 5
Once the cabbage is roasted and tender, remove it from the oven. In a separate clean pan, melt a generous spoonful (about 2-3 tablespoons) of the prepared miso butter over medium heat. Place one cabbage half, cut-side down, into the melting butter. Gently fry for 2-3 minutes, basting the cabbage with the butter, allowing it to absorb the rich flavors and become thoroughly coated. Repeat with the remaining cabbage halves, adding more miso butter to the pan as needed.
⏱️ 5 min
- 6
Serve the charred hispi cabbage hot. Garnish each serving with additional finely grated lime zest (from 1/2 lime) and a sprinkle of Maldon smoked sea salt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Charred Hispi Cabbage with Miso Butter & Smoked Salt
Ingredients
For the Charred Cabbage
- 2 hispi cabbage, halved lengthwise, core intact
- 2 tablespoons olive oil
For the Miso Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons white miso paste
- 1 tablespoon fresh lime juice
- 1 lime zest, finely grated (from 1 lime)
- 1/2 teaspoon Maldon smoked sea salt, or to taste
For Garnish
- 1/2 lime zest, finely grated (from 1/2 lime)
- 1/4 teaspoon Maldon smoked sea salt, or to taste
Instructions
- 1
Preheat your oven to 400°F. Prepare the hispi cabbage by slicing each head in half lengthwise, ensuring the core remains intact to hold the leaves together.
⏱️ 5 min•🌡️ 400 - 2
Heat the olive oil in a large oven-safe pan or skillet over medium-high heat. Once hot, place the cabbage halves, cut-side down, into the pan. Apply gentle pressure with a spatula or another pan to ensure good contact with the hot surface. Cook for 5-7 minutes until deeply golden-brown and charred.
⏱️ 10 min - 3
Transfer the pan with the cabbage (or move cabbage to a baking tray if your pan is not oven-safe) to the preheated oven. Roast for approximately 30 minutes, or until the cabbage is tender when pierced with a knife.
⏱️ 30 min•🌡️ 400 - 4
While the cabbage roasts, prepare the miso butter. In a medium bowl, combine the softened unsalted butter, white miso paste, fresh lime juice, finely grated lime zest (from 1 lime), and 1/2 teaspoon of Maldon smoked sea salt. Whisk vigorously until all ingredients are thoroughly combined and the butter is smooth and creamy.
⏱️ 5 min - 5
Once the cabbage is roasted and tender, remove it from the oven. In a separate clean pan, melt a generous spoonful (about 2-3 tablespoons) of the prepared miso butter over medium heat. Place one cabbage half, cut-side down, into the melting butter. Gently fry for 2-3 minutes, basting the cabbage with the butter, allowing it to absorb the rich flavors and become thoroughly coated. Repeat with the remaining cabbage halves, adding more miso butter to the pan as needed.
⏱️ 5 min - 6
Serve the charred hispi cabbage hot. Garnish each serving with additional finely grated lime zest (from 1/2 lime) and a sprinkle of Maldon smoked sea salt.
⏱️ 1 min