Charred Cabbage with Miso Gochujang Butter

I think cabbage is wildly underrated - there are so many kinds of cabbages, all different textures, and all serve difference purposes - so versatile.

This cabbage dish takes very little effort and time, but the end product is, perfectly savoury, a little sweetness comes from both the miso and gochujang, smokiness from the char, and zest from the japanese shichimi togarashi. It can be made in an oven on the grill setting, or even on the barbecue, cut side down until nice and charred.

Serves: 1-3 people

Prep/cooking time: 10-15 minutes

Ingredients

1 sweetheart/hispi cabbage

50g butter, softened but not melted

2 heaped tbsps white miso

1/2 tbsp gochujang

shichimi togarashi, to garnish, optional

Method

1. Pre-heat your oven on the grill setting on high. Cut the hispi cabbage in half and wash. Drain the cabbage from as much water as possible. Place it on a baking tray, cut side up, lightly season with salt.

2. In a bowl, mix together the butter, white miso and gochujang.

3. Place the cabbage in the oven and grill until the veg starts to soften, but still has a crunch, and clear charring has happened. (The time varies depending on the oven, mine took around 5 minutes.)

4. Take the cabbage out, smother the cut side with the butter mixture evenly. Place it back into the oven for a couple of minutes, until the butter has melted into the cabbage and the top starts to caramelise.

5. Serve still hot, with a sprinkling of shichimi togarashi, if using.