Description
A simple yet flavorful dish featuring charred hispi cabbage topped with miso butter.
Ingredients
Scale
- 1 head hispi cabbage
- 2 tablespoons olive oil
- Salt to taste
- 2 tablespoons miso paste
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- Chili flakes (optional)
Instructions
- Preheat your grill or a grill pan over medium-high heat.
- Cut the hispi cabbage into wedges.
- Brush each wedge with olive oil and sprinkle with salt.
- Place the cabbage wedges on the grill and char for 4-5 minutes on each side until tender.
- In a small bowl, mix the miso paste, butter, and lemon juice until smooth.
- Remove the cabbage from the grill and spread the miso butter on top.
- Sprinkle with chili flakes if desired.
- Serve immediately.
Notes
- Use fresh hispi cabbage for the best flavor.
- Adjust the miso butter according to your taste preferences.
- Can be served as a side dish or a main vegetarian dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 wedge
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Charred Hispi Cabbage, Miso Butter, Grilled Cabbage, Vegan Recipes