Charred and Roasted Hispi Cabbage with Miso Butter

1 hispi cabbage

Vegetable oil

For the miso butter

100g of salted butter, softened

30g of white miso

1 garlic clove, finely grated

1 pinch of chilli flakes

For the dressing

1 tbsp of white sesame seeds, toasted

2 tbsp of rice vinegar

½ tbsp of tamari

½ tsp sugar

½ tsp mirin

½ tsp sesame oil

To garnish

A few pinches each chilli flakes, powdered seaweed and black sesame seeds

Method

1. Preheat an oven to 200°C and set a griddle pan over a medium-high heat.
2. Make the miso butter by mixing all the ingredients together in a bowl. Set aside.
3. Remove the outer leaves of the cabbage and discard. Slice the cabbage in half lengthways and then into wedges. Brush the cut sides with oil and place cut-side down on the griddle pan, cooking until charred with bar marks, turning to repeat on the other surface.
4. Once the cabbages are nicely charred, remove them from the griddle to a roasting tray leaving the wedges sitting cut side up and brush with plenty of miso butter.
5. Place into the oven and roast for 15 to 20 minutes or until they are just tender throughout. Baste a couple of times with the miso butter to keep them moist.
6. Meanwhile, make the dressing by whisking all the ingredients together in a bowl.
7. When the cabbages are cooked, remove from the oven. Serve the wedges with extra miso butter, some of the dressing drizzled over and a sprinkling of chilli flakes, seaweed and sesame seeds.