How long does it take to make Charred Hispi Cabbage with Miso Butter and Smoked Salt?

About 45 minutes in total: 10 minutes of prep and 35 minutes of cooking.

How many servings does this Charred Hispi Cabbage with Miso Butter and Smoked Salt recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Charred Hispi Cabbage with Miso Butter and Smoked Salt

Name: Charred Hispi Cabbage with Miso Butter and Smoked Salt
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 hispicabbage; 2 tbsp olive oil; 80 g unsalted butter; 1 tbsp miso paste; 0.5 lime; a pinch Maldon Smoked Sea Salt

Charred hispi cabbage is tossed in a silky miso‑butter sauce, brightened with lime juice and zest, and finished with a pinch of smoked sea salt. The high‑heat sear and oven roast give the cabbage a deep, caramelised flavor while the umami‑rich butter adds richness, making this a satisfying vegetarian side.

Maker: Ed Cudlipp

From: Instagram(view original)

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Charred Hispi Cabbage with Miso Butter and Smoked Salt

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Prep Time

10 min

Cook Time

35 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

45 min estimated total time for 4 servings.

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Dinner Side Dish Vegetarian

Ingredients

1 hispicabbage
2 tbsp olive oil

Miso Butter

2 4/5 oz unsalted butter
1 tbsp miso paste
0.5 lime
a pinch Maldon Smoked Sea Salt

Instructions

1
Slice the whole hispi cabbage in half lengthwise, creating two large halves.
2
Heat 2 tbsp olive oil in a large skillet over high heat until shimmering.
3
Place the cut side of each cabbage half down in the pan and fry for 4–5 minutes, allowing the surface to become deeply browned and charred.
4
Preheat the oven to 392°F (392°F). Transfer the cabbage halves to a baking sheet and roast for 25–30 minutes, or until the interior is tender when pierced with a fork.
5
While the cabbage roasts, prepare the miso butter: in a bowl, combine the softened unsalted butter, 1 tbsp miso paste, the juice and zest of half a lime, and a generous pinch of Maldon Smoked Sea Salt. Mix until smooth and fully incorporated.
6
Remove the roasted cabbage from the oven and return it to the hot skillet, cut side down.
7
Add a large spoonful of the miso butter to the pan and baste the cabbage, turning it once, until the butter melts, coats the leaves, and the surface becomes glossy and caramelised, about 2 minutes.
8
Taste and finish with an extra drizzle of miso butter, a splash of fresh lime juice, additional lime zest, and another pinch of smoked sea salt for brightness.
9
Serve immediately, dividing the cabbage among plates and spooning any remaining butter sauce over the top.

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Frequently asked questions

How long does it take to make Charred Hispi Cabbage with Miso Butter and Smoked Salt?: About 45 minutes in total: 10 minutes of prep and 35 minutes of cooking.
How many servings does this Charred Hispi Cabbage with Miso Butter and Smoked Salt recipe make?: This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this Charred Hispi Cabbage with Miso Butter and Smoked Salt recipe come from?: It was shared by Ed Cudlipp on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.