Grilled hispi cabbage with dried miso and ponzu

Beautifully charred hispi cabbage quarters deliver a smoky, tender bite, enhanced by the deep umami of dried miso powder, the bright tang of ponzu sauce, and the rich nuttiness of beurre noisette, finished with fragrant truffle oil and fresh chives for a sophisticated vegetarian delight.

By Scott Hallsworth
From Saturday Kitchen

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This dish scores a Nutri-Score C, reflecting a moderately healthy balance. The hispi cabbage provides fibre and vitamins, while the beurre noisette adds richness. The dried miso and ponzu contribute umami with moderate sodium content, so enjoy in moderation.

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Ingredients

• 60g/2¼oz brown miso paste (for dried miso)
• 100ml/3½fl oz Japanese rice vinegar (for ponzu sauce)
• 50ml/2fl oz Japanese dark soy sauce (for ponzu sauce)
• 15ml fresh lemon juice (for ponzu sauce)
• 100g/3½oz salted butter (for beurre noisette)
• 1 hispi cabbage, cut into quarters
• Sea salt and freshly ground black pepper
• Truffle oil, to serve
• 1 tbsp chopped fresh chives, to serve

Method

1. Preheat the oven to a low temperature or set up a dehydrator. Spread brown miso paste thinly on parchment paper and dry until crisp.
2. Once dried, grind the miso into a fine powder with a spice grinder to create the dried miso seasoning.
3. Combine Japanese rice vinegar, dark soy sauce, and fresh lemon juice in a bowl to make the tangy ponzu sauce. Chill until needed.
4. Slowly melt salted butter over low heat, cooking until golden brown and nutty. Strain to create beurre noisette.
5. Season the hispi cabbage quarters with sea salt and freshly ground black pepper. Grill over charcoal or under a salamander until charred and tender.
6. Cut the grilled cabbage into chunks suitable for chopsticks and arrange on a serving plate.
7. Drizzle with ponzu sauce, beurre noisette, and a splash of truffle oil. Sprinkle generously with dried miso powder and finish with chopped fresh chives.

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Suggested Wine Pairing

Majestic: Domaine de Fontsainte Corbières Réserve 2022

This vibrant red from Corbières offers ripe dark fruit and subtle spice, complementing the smoky char and umami depth of the grilled hispi cabbage with dried miso and ponzu. Its balanced acidity cuts through the beurre noisette’s richness perfectly.

Tesco: The Best Pinot Grigio delle Venezie 2023

A crisp, light white with fresh citrus and green apple notes, this Pinot Grigio enhances the tangy ponzu and fresh chives, while its clean finish refreshes the palate after the buttery cabbage.

Sainsbury’s: Taste the Difference Grüner Veltliner 2022

This Austrian white delivers zesty lemon and white pepper nuances that echo the ponzu’s brightness and highlight the umami flavours of dried miso, creating a harmonious and refreshing pairing.

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What can you serve with this

1. Steamed jasmine rice – its subtle fragrance and softness balance the bold flavours and provide a comforting base.
2. Miso soup – reinforces the umami theme and adds warmth to the meal.
3. Pickled ginger – offers a sharp, refreshing contrast to the smoky and buttery cabbage.
4. Lightly sautéed shiitake mushrooms – add earthiness and texture, enhancing the dish’s complexity.

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Nutri-score Health Check

This Nutri-Score C rating reflects a moderately healthy dish, balancing nutrient-rich vegetables with buttery richness and umami-packed condiments. The score is automatically calculated from the ingredients and serves as a guide.

Positive Factors

• Hispi cabbage provides dietary fibre, vitamins C and K, and antioxidants.
• Brown miso paste contributes beneficial probiotics and umami flavour.
• Ponzu sauce adds acidity and flavour without excessive calories.

Negative Factors

• Salted butter increases saturated fat and calorie content.
• Miso and soy sauce add sodium, which should be moderated for heart health.