PHOTO: SIMON LAMBERTAfter growing hispi (cone) cabbages in the garden this year, I’ve been cooking them as simply as possible. 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.
