Cut into wedges and cooked over high heat, they char beautifully on the outside while staying sweet and tender within.
A spoonful of miso and sesame butter is all that's needed to finish them off.
Serves 4
Prep time 10min
Cooking time 15min
Skill Easy
Ingredients
1 medium hispi (cone) cabbage, cut into quarters
Olive oil
Salt and freshly ground black pepper
Miso and sesame butter
75g butter, softened
1½ Tbsp white miso paste
1 Tbsp sesame oil
1 tsp soy sauce
1 tsp honey
To finish
Toasted sesame seeds
Spring onions or chives, finely sliced (optional)
Method
Heat a large frying pan or grill pan over medium-high heat.
Brush the cut sides of the cabbage lightly with olive oil and season well.
Place the wedges cut-side down in the hot pan and cook for 5-6 minutes, until deeply golden and lightly charred.
Turn and cook the remaining sides for 6-8 minutes, turning carefully, until the cabbage is tender through the core. While it cooks, mix the butter, miso, sesame oil, soy sauce and honey until smooth.
Transfer the cabbage to a serving plate and dollop over the miso butter, allowing it to melt into the hot wedges.
Finish with sesame seeds and spring onions or chives, if using.
Serve immediately.
