Hispi cabbage chars at 450°F in exactly 8 minutes—any longer and the sugars burn bitter instead of caramelizing sweet.
Charred Hispi Cabbage with Miso Butter and Smoked Salt
Transform your dinner table with this delightful Charred Hispi Cabbage, where the sweetness of perfectly grilled cabbage meets the irresistible depth of miso butter and a sprinkle of smoked salt. This dish elevates simple ingredients into a smoky, umami-packed side that will leave your taste buds dancing. Get ready to impress your guests with this easy yet decadent recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 whole hispi cabbage
- the juice and zest of ½ lime
🥛Dairy & Eggs(1)
- 80g softened unsalted butter (5.6 tbsp)
🫙Pantry Staples(1)
- some olive oil
🧂Spices & Seasonings(1)
- a generous pinch of Maldon Smoked Sea Salt
🍯Sauces & Condiments(1)
- 1 tbsp miso paste (15 ml)
👨🍳 Instructions
- 1
Slice 1 whole hispi cabbage in half lengthways.
- 2
Heat some olive oil in a pan. Fry cut-side down over high heat for 4-5 mins until deeply browned and charred.
- 3
Transfer to a 200°C oven and roast for 25-30 mins until tender.
- 4
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.
- 5
Return the cooked cabbage to the pan, add a large spoonful of miso butter, and baste until glossy and caramelised.
- 6
Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.
💡 Pro Tips
- ✓Cut hispi cabbage through the root end to keep leaves attached - the core acts as a natural binding agent that prevents leaves from separating during the high-heat searing process.technique
- ✓Preheat your pan to 400-450°F before adding oil to achieve proper Maillard browning on the cabbage cut surface within the 4-5 minute window without overcooking the outer leaves.timing400-450°F
- ✓Soften butter to exactly 65-68°F (cool room temperature) for miso incorporation - too warm and the miso paste won't emulsify properly, creating an oily separation instead of smooth compound butter.ingredient65-68°F
- ✓Add lime juice to miso butter last and in small increments because the acidity can break the fat emulsion if added too quickly or in excess of 1:8 acid to fat ratio.technique1:8 acid to fat ratio
- ✓Baste the cabbage with miso butter off-heat for 30-45 seconds to prevent the miso proteins from scorching while still allowing the butter to caramelize the natural sugars.timing30-45 seconds
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