CHARRED HISPI CABBAGE WITH MISO BUTTER

Serves 4-6 Easy

This simple yet delicious recipe is sure to impress. Barbequing gives the cabbage great depth of smoky flavour and preserves it's lovely texture - it'll become a regular in your alfresco feasts.

Ingredients

  • 2 hispi cabbages
  • 2 tbsp olive oil
  • 60g Estate Dairy unsalted cultured butter
  • 4 tsp white miso

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Method

  1. Add butter to a bowl and cream with a fork until soft and smooth. Add miso paste and mix until thoroughly combined.
  2. Cut the cabbage into quarter lengthways and toss in oil and salt.
  3. Once the barbecue is very hot, grill the cabbage quarters for 4-5 mins on each side (12-15 mins in total), until softened on the outside but still crunchy on the inside – make sure you achieve clear grill marks all over
  4. Transfer to a serving platter, overlapping the cabbage quarters in places. Brush over the miso butter and serve warm.

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