CHARRED HISPI CABBAGE WITH MISO BUTTER
Hispi cabbage is a heart-shaped sweet summer cabbage that’s also known as sweetheart or pointed cabbage. This simple recipe gives the cabbage great depth of flavour
- Add butter to a bowl and cream with a fork until soft and smooth. Add miso paste and mix until thoroughly combined.
- Cut the cabbage into quarter lengthways and toss in oil and salt.
- 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
- Transfer to a serving platter, overlapping the cabbage quarters in places. Brush over the miso butter and serve warm.