4 serves
3 tipsCharred Miso Cabbage
Method
- 1Preheat the oven to 200°C. Heat a cast iron or heavy-based pan over medium heat.
- 2Place the cabbage wedges cut-side down into the dry pan. Place a cast iron pot lid, or small tray with a heavy object (such as a pot) on top to press the cabbage down. Cook for a few minutes until well charred. Turn the cabbage pieces over, cover, and cook for another few minutes to char the other side.
- 3To make the miso butter, mix the butter, miso paste, rice wine vinegar, soy sauce, sesame oil, raw sugar, ginger, and garlic in a bowl. Gradually add hot water, a spoonful at a time, until the mixture reaches a yogurt-like consistency.
- 4Uncover the cabbage and pour the miso butter evenly over the top. Cover the pan again and transfer it to the oven. Cook for 15–20 minutes, or until the cabbage is tender.
- 5In the last few minutes of cooking, remove the lid to allow the top to caramelise. Sprinkle toasted sesame seeds over the top to garnish. Serve immediately.
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...And that's it, enjoy!
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Ingredients
Main ingredients
1 savoy or green cabbage, cut into wedges
100 g Unsalted butter, softened
2 tbsp white miso paste
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp raw sugar
2 cm piece ginger, grated on microplane
2 cloves garlic, grated on microplane
1/2 cups hot water (approx.)
Toasted sesame seeds, to garnish
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Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
