Name: Charred Miso Cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
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

4 serves

metric

3 tips

Method

1
Preheat the oven to 200°C. Heat a cast iron or heavy-based pan over medium heat.
2
Place 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.
3
To 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.
4
Uncover 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.
5
In 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.

...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