Charred Hispi Cabbage with Miso Butter and Smoked Salt

The aroma of charred cabbage mingling with rich miso butter fills the kitchen, promising a delightful and unexpected taste experience. This Charred Hispi Cabbage with Miso Butter and Smoked Salt takes just 20 minutes to make and brings a beautifully crisp texture and umami flavor that elevates any meal. The combination of charring the cabbage and the creamy miso butter creates a balance of smokiness and richness that is simply irresistible.

This recipe is perfect for anyone looking to add a vibrant vegetable dish to their table. Whether you’re hosting a dinner party or simply want a unique side for a weeknight meal, this dish dazzles with its presentation and flavor. You can prepare the miso butter in advance and store it in the fridge for up to a week.

Why You’ll Love This Recipe

• The charred exterior creates a deep, smoky flavor contrast.
• Miso butter adds a rich, umami-based creaminess.
• Hispi cabbage retains a satisfying crunch while cooking.
• It comes together quickly, perfect for busy weeknights.

What You’ll Need

Here’s everything you’ll need to make this delicious dish.

For the Cabbage

• 1 whole hispi (pointed) cabbage, halved lengthways
• 1 tbsp olive oil

For the Miso Butter

• 80g unsalted butter, softened
• 1 tbsp miso paste
• ½ lime, juice and zest

For Serving

• 1 generous pinch Maldon smoked sea salt (plus extra for finishing)

Unsalted butter can be substituted with salted butter, but reduce added salt.

Substitutions & Swaps

• Any cabbage variety can be used.
• Replace miso with tahini for a different flavor.
• Lime juice can be swapped with lemon juice.
• Use regular sea salt if smoked salt is unavailable.

How to Make It

Follow these steps for the best results.

Prepare the cabbage

Heat a grill pan or skillet over medium-high heat. Brush the cut sides of the halved cabbage with olive oil to promote charring.

Char the cabbage

Place the cabbage halves cut-side down in the hot pan. Sear for about 5 minutes until nicely charred and browned.

Make the miso butter

In a bowl, combine the softened unsalted butter, miso paste, lime juice, and lime zest. Mix until fully combined and creamy.

Fill the cabbage

Spread the miso butter evenly over the charred surfaces of the cabbage. The heat will gently melt the butter into the cabbage.

Finish with smoked salt

Sprinkle with Maldon smoked sea salt to taste, and allow it to rest for a minute before serving.

How to Store It

Fridge: 4 days in an airtight container.
Freezer: No, as texture may change.
Reheat: Microwave on low for 2-3 minutes.

Tips for Best Results

• Use high heat for a proper char without overcooking.
• Adjust miso paste to taste for a stronger flavor.
• Serve immediately for optimal texture and flavor.
• Experiment with different types of salt for varied taste.

Serving Suggestions

• Pair with grilled fish for a summer cookout.
• Serve alongside a hearty grain salad for a complete meal.
• Complement with a zesty vinaigrette for extra flavor.