Charred Hispi Cabbage with Miso Butter and Smoked Salt is a vibrant dish that transforms a humble vegetable into a remarkable centerpiece. With its charred edges and rich miso butter, this recipe comes together in about 30 minutes, and the umami flavors elevated by the smoked salt truly make it shine.
This dish is ideal for anyone looking to impress guests at a dinner party or simply wishing to elevate their weeknight meals. It’s a fantastic choice for vegetarians and can be made ahead, as the charred cabbage holds up well in the fridge for a couple of days.
Why You’ll Love This Recipe
- The charred exterior offers a delightful crunch that balances the tender interior.
- Miso butter provides a rich and savory depth of flavor.
- Smoked sea salt adds an aromatic touch, enhancing the overall taste.
- This recipe can be prepared in under 30 minutes, perfect for busy nights.
What You’ll Need
Here’s what you’ll need to create this delicious dish:
For the Cabbage
- 1 whole hispi (pointed) cabbage, halved lengthways
- 1 tbsp olive oil
For the Miso Butter
- 80g unsalted butter, softened
- 1 tbsp miso paste
- ½ lime, juice and zest
For Serving
- 1 generous pinch Maldon smoked sea salt (plus extra for finishing)
Smoked sea salt can be replaced with regular salt if unavailable.
Substitutions & Swaps
- Unsalted butter can be replaced with ghee.
- Miso paste could be substituted with tahini for a different flavor.
- Hispi cabbage can be replaced with regular green cabbage.
How to Make It
Get ready to create a stunning side dish with these steps!
Prepare the Cabbage
Brush both halves of the hispi cabbage with olive oil, ensuring an even coat.
Char the Cabbage
Heat a grill pan or skillet over high heat. Place the cabbage halves cut-side down and cook for approximately 6–8 minutes until charred and tender.
Make the Miso Butter
In a bowl, combine the softened butter, miso paste, lime juice, and zest. Mix until smooth and fully incorporated.
Serve the Dish
Remove the cabbage from the pan, and while still warm, generously spread the miso butter on top. Sprinkle with Maldon smoked sea salt for an extra touch of flavor.
How to Store It
Fridge: 3 days in an airtight container.
Freezer: No, texture may change.
Reheat: Use the stovetop for 5-7 minutes until heated through.
Tips for Best Results
- Ensure the pan is sufficiently hot for optimal charring.
- Be generous with the miso butter for richer flavor.
- Use fresh lime juice and zest to enhance the dish’s brightness.
- Allow the cabbage to chill before serving to deepen the flavors.
Serving Suggestions
- Pair with grilled meats or fish for a complete meal.
- Serve alongside grain salads for added texture and flavor.
- Perfect as an elegant side for any festive occasion.
