Rumour has it that it’s the year of the cabbage. I know that this may very well be a recession indicator, but as a cabbage lover and an avid home cook, I had to take this opportunity to introduce our readers to a recipe that I always find myself going back to. A crispy, roast cabbage recipe that is both light and comforting, saucy and delicate.

As all recipes should be, this is an easy one to whip up without too much thought, a very quick clean up, and a very impressive dish to serve up on a whim. This is my Miso Butter Burnt Cabbage.

Mallory, Junior Food & Drink Editor

Miso Butter Burnt Cabbage

Serves 2 as a main

Ingredients

2 Hispi (or sweetheart) cabbage

A bunch of chives, finely chopped

Crispy chilli oil

Neutral oil

Salt

Pepper

@thehandbooknews

We heard it’s the year of the cabbage, so here’s a simple and cheap recipe that proves that cabbage is way better than people give it credit for. Check the link in our bio to make it for yourself🥬 Cabbage Cooking Miso Cheat eats

♬ original sound – thehandbooknews – thehandbooknews

For the miso butter:

4 tbsp butter, room temperature

1 tbsp white miso

1 tsp honey

2 cloves garlic, minced

1 red chilli, finely chopped

For the whipped miso tofu:

1 tbsp sesame oil

1 tbsp white miso paste

2 tbsp tahini

1-2 tbsp white wine vinegar

1 tsp honey

1 block silken tofu

Method

  1. Cut the hispi cabbage into quarters, ensuring that the stems stay intact. To an oven-proof pan on high heat, add a bit of neutral oil and char the cabbage on both sides until browned. Work in batches so as not to overcrowd the pan.
  2. Flip the cabbage on its back and drizzle cabbage with a little olive oil, salt and pepper and roast at 180 °C for 40 minutes uncovered or until soft and a knife can smoothly pierce all the way through.
  3. While the cabbage roasts, make the whipped miso tofu, blend all ingredients until smooth and set in the fridge to firm up a bit. Season with salt and pepper.
  4. To make the miso butter, mix all the ingredients together and set aside at room temp. Season with salt and pepper.
  5. Once the cabbage has finished roasting, bring the pan back to the stove on medium heat. Add a large dollop of butter and baste. Repeat in batches.
  6. Plate by laying a bed of the whipped miso tofu, topped with the cabbage, chilli oil, finely chopped chives and a drizzle of any leftover butter from the pan.
  7. Tuck in!
Food & Drink, Recipes

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