Barbecued hispi cabbage with miso butter and goma dressing
Banish your thoughts of sulphurous, mushy cabbage into yesteryear – barbecuing this majestic vegetable preserves all its lovely flavour and texture whilst adding smoky depth. Add in an umami-laden miso butter and a hit of sesame from the goma dressing, and this cabbage is sure to impress next time you have hungry mouths to feed.
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.
Ingredients
Metric
Imperial
Cabbage
Miso butter
- 100g of salted butter, softened
- 30g of white miso
- 1 small garlic clove, finely grated
- 1 pinch of chilli flakes, (optional)
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)
Garnish
- 4 tbsp of furikake seasoning
- 4 pinches of gochugaru, (optional)
Equipment
- Pestle and mortar
- Ceramic barbecue
Method
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