Charred Hispi Cabbage with Miso Butter and Smoked Salt

Slice one whole hispi cabbage in half lengthwise.

Heat olive oil in a pan over high heat. Fry the cabbage cut-side down for 4-5 minutes until deeply browned and charred, applying pressure.

Transfer the charred cabbage to a baking tray and roast in a preheated 200°C (400°F) oven for 25-30 minutes until tender.

In a bowl, combine softened unsalted butter, miso paste, the juice and zest of half a lime, and a generous pinch of smoked sea salt.

Mix all the ingredients together until you have a smooth and creamy miso and lime butter.

Once the cabbage is cooked, return it to a pan. Add a large spoonful of the miso butter and baste the cabbage until it's glossy and caramelized.

Serve the cabbage topped with extra miso butter, a squeeze of fresh lime juice, lime zest, and another pinch of smoked sea salt.