CHARRED CABBAGE WITH MISO BUTTER
Budget friendly and packed with umami flavour. An amazing side dish, or serve simply with steamed rice and kimchi.
Prep 00:10
Cook 00:30
Serves 4
Easy
Ingredients
1 savoy or green cabbage, cut into wedges
100g 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
2cm piece ginger, grated on microplane
2 cloves garlic, grated on microplane
1/2 cup hot water (approx.)
Toasted sesame seeds, to garnish
Method
Step 1. Heat the oven to 200C and slowly heat a cast iron or heavy based pan on the stove.
Step 2. Place the cabbage wedges into the dry pan cut-side-down. Place some weight on top to push the cabbage down. You can do this with a small tray and something heavy like a pot. Cook for a few minutes or until well charred. Turn the cabbage pieces over, cover and continue to cook for another few minutes charring the other side.
Step 3. To make the miso butter, mix everything together in a bowl except for the water. Add the hot water (a spoonful at a time) to loosen until it reaches a yogurt consistency.
Step 4. Uncover the cabbage and pour the miso butter mix evenly over the top.
Step 5. Cover the cabbage again and place in the oven. Cook for 15-20 minutes or until the cabbage is tender. In the last few minutes of cooking, remove the lid and allow it to colour on top. Sprinkle toasted sesame seeds over the top to garnish.
