Charred Hispi Cabbage with Miso Butter and Smoked Salt

The aroma of charred cabbage fills the air as it meets the fiery grill, creating a deep, smoky flavor that excites the senses. This Charred Hispi Cabbage with Miso Butter and Smoked Salt recipe comes together in about 30 minutes and offers a delightful twist on a classic vegetable dish that enhances its natural sweetness. The combination of rich miso butter and smoked salt elevates the cabbage to a whole new level.

This recipe is perfect for vegetarians looking for a hearty side dish or anyone wanting to impress guests with a quick yet flavorful addition to their meal. Whether you’re grilling on a summer day or preparing a cozy dinner indoors, this dish will shine as a standout option. You can prepare the miso butter in advance for easy assembly later.

Why You’ll Love This Recipe

• The charred edges bring a satisfying crunch and depth of flavor.
• Miso butter adds a creamy richness that perfectly complements the cabbage.
• Only takes 30 minutes from start to finish, making it quick and easy.
• Smoked salt introduces a unique twist that enhances the overall taste.

What You’ll Need

Gather these ingredients to create a 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 Finishing

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

Smoked salt can be substituted with regular sea salt if unavailable.

Substitutions & Swaps

• Miso paste: use tahini for a different flavor
• Unsalted butter: replace with vegan butter for a dairy-free option
• Hispi cabbage: green cabbage or broccoli can work in a pinch
• Lime: lemon juice and zest can also be used

How to Make It

Start by preparing the cabbage and miso butter for easy grilling.

1. Prepare the cabbage
   Brush the halved hispi cabbage with olive oil, coating it evenly. This will help achieve a golden char and enhance the flavor.

2. Make the miso butter
   In a bowl, combine softened butter, miso paste, lime juice, and lime zest. Mix until smooth and well incorporated.

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3. Grill the cabbage
   Place the prepared cabbage halves on a hot grill, cut side down. Grill for about 8-10 minutes, or until they develop a nice char and become tender.

4. Add the miso butter
   Turn the cabbage over and spread the miso butter generously on the cut side. Allow it to melt and caramelize slightly for an additional 2-3 minutes on the grill.

5. Finish with smoked salt
   Remove the cabbage from the grill and sprinkle with Maldon smoked sea salt. Add extra salt to taste before serving.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, cabbage texture deteriorates when frozen.
Reheat: microwave for 1 minute on medium power.

Tips for Best Results

• Ensure the grill is hot before adding the cabbage to achieve perfect charring.
• Don’t rush the grilling process; allow adequate time for development of flavor.
• Use high-quality miso for a richer undertone in the butter.
• Let the cabbage rest a few minutes after grilling to enhance flavors before serving.

Serving Suggestions

• Pair with grilled meats for a flavorful side.
• Serve with rice for a satisfying vegetarian meal.
• Enjoy with a drizzle of extra lime juice for added brightness.