Barbecued hispi cabbage with miso butter and goma dressing


First published in 2019
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This is a lovely simple way to cook cabbage on the barbecue. We love barbecuing hispi (sweetheart) cabbages, but this method will work for savoy cabbages too – they tend to be a little more rugged so the cooking time might be a little longer.

The principle of the dish is that as your flavoured butter melts, it slides in between the leaves of the cabbage and cooks it from the inside out. We've used a miso butter in this recipe but you could adapt this dish with one of our other compound butter recipes for a different end result.





Miso butter

Goma dressing

  • 3 tbsp of white sesame seeds, toasted
  • 2 tbsp of rice vinegar
  • 1/2 tbsp of tamari
  • 1/2 tsp sugar
  • 1/2 tsp mirin
  • 1/2 tsp sesame oil
  • 1 tbsp of Kewpie mayonnaise, (optional)


Start by preheating your barbecue to 200°C and set it up for direct cooking
While the barbecue is heating up, make the miso butter by mixing all the ingredients together in a bowl. Set aside
Remove the outer leaves of the cabbages and discard. Slice the cabbages in half lengthways and brush the cut sides with some miso butter. Place cut-side down on the barbecue for 10 minutes, cooking over direct heat until lightly charred with bar marks
Once the cabbages are nicely charred, remove them from the barbecue and set it up for indirect cooking. Turn the cabbage halves over so the cut sides are facing up. Brush plenty of miso butter over the cut sides of the cabbages, making sure the butter gets into all of the nooks and crannies. Close the lid and cook the cabbages for another 20 minutes, or until they are tender throughout. Baste regularly with the miso butter to keep them moist
Meanwhile, make the goma dressing. Grind the sesame seeds to a rough paste in a pestle and mortar, then add the rest of the ingredients and whisk together to form a dressing
When the cabbages are tender, remove from the barbecue and slice in half lengthways. Serve with extra miso butter, the sesame dressing and top with furikake seasoning and a sprinkling of gochugaru
First published in 2019
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