Sugarloaf cabbage is naturally sweet and grills up beautifully. Get a good char on it, then hit it with a miso butter that melts into all the layers. Finish with crispy shallots on top and you’ve got a cracking side that’s big on taste, simple to make, and goes with just about anything.
Category
Lunch
Servings
4
Prep time
5 minutes
Cook time
20 minutes
Sugarloaf cabbage is naturally sweet and grills up beautifully. Get a good char on it, then hit it with a miso butter that melts into all the layers. Finish with crispy shallots on top and you’ve got a cracking side that’s big on taste, simple to make, and goes with just about anything.
Ingredients
- 1 sugarloaf cabbage, quartered
- 1 tbsp neutral oil (vegetable, canola, peanut)
-
sea salt, to season
- 100g butter, at room temperature
- 1½ tbsp white miso
- 1 tbsp mirin
-
fried shallots, to serve
Directions
Preheat a grill to medium-high heat.
- Drizzle cut sides of cabbage with oil and season with salt.
- Place cabbage cut side down on the grill and cook, turning, for 10-15 minutes until charred all over.
Combine butter and miso in a medium bowl, beat with a spoon until completely mixed together. Alternatively you could use a mini food processor to bring butter mixture together.
- Spread cut sides of cabbage with miso butter and allow to cook, outer curved side down, until butter mixture melts through, about 5 minutes.
- Serve sprinkled with fried shallots.
