Barbecued hispi cabbage with miso butter and goma dressing

Name: Barbecued hispi cabbage with miso butter and goma dressing
Total time: 40 min
Ingredients: 2 hispi cabbages; 100g of salted butter, softened; 30g of white miso; 1 small garlic clove, finely grated; 1 pinch of chilli flakes, (optional); 3 tbsp of white sesame seeds, toasted; 2 tbsp of rice vinegar; 1/2 tbsp of tamari; 1/2 tsp sugar; 1/2 tsp mirin; 1/2 tsp sesame oil; 1 tbsp of Kewpie mayonnaise, (optional); 4 tbsp of furikake seasoning; 4 pinches of gochugaru, (optional)

by GBC Kitchen

Item 1 of 1

Main
easy
4
40 minutes

★ ★ ★ ★ ★

5.00

Banish your thoughts of sulphurous, mushy cabbage into yesteryear – barbecuing this majestic vegetable preserves all its lovely flavour and texture whilst adding smoky depth. Add in an umami-laden miso butter and a hit of sesame from the goma dressing, and this cabbage is sure to impress next time you have hungry mouths to feed.

First published in 2019

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This is a lovely simple way to cook cabbage on the barbecue. We love barbecuing hispi (sweetheart) cabbages, but this method will work for savoy cabbages too – they tend to be a little more rugged so the cooking time might be a little longer.

The principle of the dish is that as your flavoured butter melts, it slides in between the leaves of the cabbage and cooks it from the inside out. We've used a miso butter in this recipe but you could adapt this dish with one of our other compound butter recipes for a different end result.

Ingredients

Metric

Imperial

Cabbage

2 hispi cabbages

Miso butter

100g of salted butter, softened
30g of white miso
1 small garlic clove, finely grated
1 pinch of chilli flakes, (optional)

Goma dressing

3 tbsp of white sesame seeds, toasted
2 tbsp of rice vinegar
1/2 tbsp of tamari
1/2 tsp sugar
1/2 tsp mirin
1/2 tsp sesame oil
1 tbsp of Kewpie mayonnaise, (optional)

Garnish

4 tbsp of furikake seasoning
4 pinches of gochugaru, (optional)

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Equipment

Pestle and mortar
Ceramic barbecue

Method

Start by preheating your barbecue to 200°C and set it up for direct cooking

While the barbecue is heating up, make the miso butter by mixing all the ingredients together in a bowl. Set aside

Remove the outer leaves of the cabbages and discard. Slice the cabbages in half lengthways and brush the cut sides with some miso butter. Place cut-side down on the barbecue for 10 minutes, cooking over direct heat until lightly charred with bar marks

Once the cabbages are nicely charred, remove them from the barbecue and set it up for indirect cooking. Turn the cabbage halves over so the cut sides are facing up. Brush plenty of miso butter over the cut sides of the cabbages, making sure the butter gets into all of the nooks and crannies. Close the lid and cook the cabbages for another 20 minutes, or until they are tender throughout. Baste regularly with the miso butter to keep them moist

Meanwhile, make the goma dressing. Grind the sesame seeds to a rough paste in a pestle and mortar, then add the rest of the ingredients and whisk together to form a dressing

When the cabbages are tender, remove from the barbecue and slice in half lengthways. Serve with extra miso butter, the sesame dressing and top with furikake seasoning and a sprinkling of gochugaru

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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