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Miso cabbage

Miso cabbage

I like to keep a batch of miso butter in the fridge – it’s a great tool for perking up meat and veg. Or you could use the frozen Cooks’ Ingredients one. This jazzed-up cabbage is lovely with the speltotto but could also be served as lunch in its own right.

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 125g Yeo Valley Unsalted Butter, softened
  • 60g organic white miso paste
  • 1 January King cabbage (or any seasonal cabbage), cut into 8 wedges

Method

  1. Preheat the oven to 200ºC, gas mark 6. Mix together the butter and miso paste; set aside. Heat a griddle pan until smoking hot, then cook the cabbage on all sides, until well charred (about 10 minutes). Spread the miso butter over the cabbage, transfer to the oven and roast for 5-6 minutes until tender.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,400kJ/ 338kcals

Fat

28g

Saturated Fat

17g

Carbohydrates

12g

Sugars

11g

Fibre

7.7g

Protein

6.9g

Salt

1.7g

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