Charred Hispi Cabbage with Miso Butter and Smoked Salt

Ingredienser

Recipe created by @Cud Cooks

Smoky, savoury, and rich with umami - this simple side dish turns humble cabbage into something genuinely special. Charred hispi cabbage is basted in golden miso butter, finished with fresh lime, and brought to life with Maldon’s Smoked Sea Salt. A flavour bomb of smoke, tang, and depth. This is a perfect side dish, or a veggie alternative for a roast.

Slice 1 whole hispi cabbage in half lengthways. Heat some olive oil in a pan. Fry cut-side down over high heat for 4-5 mins until deeply browned and charred. Transfer to a 200°C oven and roast for 25-30 mins until tender.

Meanwhile, make the miso butter: mix 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.

Return the cooked cabbage to the pan, add a large spoonful of miso butter, and baste until glossy and caramelised. Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.