How long does it take to make Charred Hispi Cabbage with Miso Butter and Smoked Salt?

About 45 minutes in total: 10 minutes of prep and 35 minutes of cooking.

How many servings does this Charred Hispi Cabbage with Miso Butter and Smoked Salt recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Charred Hispi Cabbage with Miso Butter and Smoked Salt recipe come from?

It was shared by Ed Cudlipp on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Charred Hispi Cabbage – 45-Minute Recipe

Name: Charred Hispi Cabbage – 45-Minute Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 hispi cabbage; 1 tbsp olive oil; 80 g unsalted butter; 1 tbsp miso paste; 0.5 lime; a pinch Maldon Smoked Sea Salt

Charred hispi cabbage tossed in a silky miso‑butter glaze and finished with lime zest and smoked sea salt. The smoky, umami‑rich side pairs beautifully with roasted meats or any main dish.

Recipe by Ed Cudlipp· Structured by ReelsMeals

From: Instagram(view original)

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Charred Hispi Cabbage – 45-Minute Recipe

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Prep Time

10 min

Cook Time

35 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

45 min estimated total time for 4 servings.

Explore related saves

Dinner Side Dish Vegetarian

Ingredients

1 hispi cabbage
1 tbsp olive oil
2 4/5 oz unsalted butter
1 tbsp miso paste
0.5 lime
a pinch Maldon Smoked Sea Salt

Instructions

1
Preheat the oven to 392°F.
2
Slice the whole hispi cabbage in half lengthwise, leaving the core intact so the halves hold together.
3
Heat 1 tbsp olive oil in a large skillet over high heat until shimmering.
4
Place the cabbage halves cut‑side down in the skillet and fry for 4–5 minutes, pressing gently, until the surface is deeply browned and charred.
5
Transfer the skillet (or move the cabbage to a baking sheet) to the preheated oven and roast for 25–30 minutes, or until the cabbage is tender when pierced with a fork.
6
While the cabbage roasts, prepare the miso butter: in a small bowl combine the softened unsalted butter, 1 tbsp miso paste, the juice and zest of ½ lime, and a generous pinch of Maldon Smoked Sea Salt. Mix until smooth and fully incorporated.
7
Remove the cabbage from the oven and return it to the hot skillet, cut‑side down. Add a large spoonful of the miso butter to the pan and baste the cabbage, allowing the butter to melt, coat, and caramelise for 2–3 minutes.
8
Taste and finish by adding an extra dollop of miso butter, a splash of additional lime juice, a sprinkle of lime zest, and another pinch of smoked sea salt. Toss gently to coat evenly.
9
Transfer the cabbage to a serving platter, drizzle any remaining pan juices over the top, and serve immediately.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Sear before roasting

Sear the cabbage halves cut‑side down in hot oil for 4–5 minutes before transferring to the oven.

Keep the core intact

Slice the cabbage lengthwise leaving the core intact.

Baste with miso butter at the end

After roasting, add a large spoonful of miso butter to the hot skillet and baste the cabbage for 2–3 minutes.

Add lime zest and juice to the glaze

Combine lime juice and zest with butter and miso for the glaze, then finish with extra zest before serving.

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