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CHARRED HISPI CABBAGE WITH MISO BUTTER

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

INGREDIENTS

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

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.