Charred Hispi Cabbage with Miso Butter and Toasted Hazelnuts

⏱ 40 min · Serves 4

Sweet, smoky wedges of hispi cabbage, blistered in a screaming-hot pan then roasted until tender, glossed in a savoury white miso butter and finished with crunchy hazelnuts and lemon. A side dish good enough to be the main event.

Per serving: 392 kcal · 8.5g protein · 18.0g carbs · 32.0g fat

Ingredients

• 2 hispi (sweetheart) cabbages, about 500g each
• 3 tbsp olive oil
• 80g unsalted butter, softened
• 2 tbsp white miso paste
• 1 tbsp honey or maple syrup
• 1 tsp rice vinegar
• 1 garlic clove, finely grated
• 60g blanched hazelnuts, roughly chopped
• 1 lemon, zest and a squeeze of juice
• 2 spring onions, finely sliced
• Flaky sea salt and black pepper

Method

1. Heat the oven to 220C/200C fan. Trim the cabbages and cut each lengthways into quarters through the core, keeping the leaves attached.
2. Toast the hazelnuts in a dry pan over medium heat for 3-4 minutes until golden and fragrant. Tip out and set aside.
3. Mash the softened butter with the miso, honey, rice vinegar and grated garlic until smooth. Set aside at room temperature.
4. Heat a large ovenproof frying pan or griddle over high heat until smoking. Rub the cabbage wedges with olive oil and season with salt. Lay them cut-side down and char hard for 3-4 minutes without moving, then turn onto the second cut side and char for another 3 minutes.
5. Dot half the miso butter over the wedges, transfer the pan to the oven and roast for 12-15 minutes, until a knife slides easily into the core.
6. Return the pan to the hob over low heat, add the remaining miso butter and spoon the melting, foaming butter over the cabbage for a minute so it glazes.
7. Pile onto a warm platter, spoon over all the pan butter, then scatter with hazelnuts, lemon zest, a squeeze of juice and the spring onions. Finish with flaky salt and plenty of black pepper.