Cabbage gets an unfairly bad rap. It’s affordable, incredibly versatile and absolutely delicious, especially when charred and roasted. Top with a simple chilli miso butter and you’ve got yourself a stunning dish.
Prep Time:5 minutes
Total Time:45 minutes
1 white cabbage, wilted outer leaves discarded, quartered lengthwise
extra-virgin olive oil
50g unsalted butter
1 tbsp chilli oil
1 tsp white miso paste
1 spring onion, thinly sliced, to garnish
Heat your oven to 200°C/ fan 180°C. Drizzle the cabbage with extra-virgin olive oil, season with salt and pepper and rub to coat.
Heat a large, heavy frying pan over a high heat. Place the cabbage wedges cut-side down and cook for 4 to 5 minutes, or until charred. Flip and cook for a further 4 to 5 minutes, or until charred on the other side.
Transfer the cabbage to a roasting tin cut-side up and roast for 30 to 35 minutes, or until tender. Please note that the actual roasting time will depend on the size of your cabbage.
Melt the butter in a small saucepan set over a medium heat. Add the chilli oil and white miso paste and whisk to combine. The sauce doesn’t need to emulsify, you just want to the miso paste to be evenly dispersed and effectively ‘melt’ into the butter.
Arrange the cabbage wedges on a large plate, top with the sauce and finish with the spring onions, then serve and enjoy.