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.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
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.