Charring the cabbage wedges over a seriously hot griddle pan or barbecue will impart real depth of flavour to the vegetable and make it look great. The sesame-miso sauce can be made days in advance it should taste creamy, nutty and savoury. This is a quick summer dish with unmistakable Japanese flavours.
- Yield: 4 Servings
- 2 small hispi or sweetheart cabbages
- 1 2 tbsp extra virgin olive oil, plus a little more for drizzling
- 3½ oz (100 g) Japanese neri-goma sesame paste or tahini paste (sesame paste)
- 3½oz (100 g) white miso
- 3½fl oz/scant ½ cup (100 ml) water
- 2 fl oz/¼ cup(50 ml) extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp hazelnuts, toasted and chopped
- 2 tbsp white sesame seeds, toasted
- 1 tsp Maldon sea salt flakes
- Preheat a non-stick griddle pan over a high heat until smoking hot.
- Discard the outer leaves of the hispi cabbages, then wash and cut the cabbages into equal quarters (so you have 8 in total).
- Make the sesame-miso sauce by whisking all the sauce ingredients until completely smooth and the consistency of double (heavy) cream. If it is too thick, add a couple of tablespoons of water.
- Heat the olive oil in the griddle plan, then place the cabbage quarters onto the griddle on one of the cut sides, place a heavy cast-iron lid on top to press them down, and griddle for 2 minutes on a very high heat. After 2 minutes, turn the cabbage quarters onto their other cut side, return the lid and griddle for a further 2 minutes. When the time is up, turn the cabbage onto their base with the blackened sides facing up, replace the lid and griddle for a final 2 minutes.
- Meanwhile, mix together all the ingredients for the hazelnut crumble in a small bowl.
- Remove the cabbage wedges from the griddle pan onto a serving platter, drizzle a couple of tablespoons of sesame-miso sauce over each cabbage wedge, followed by a little extra virgin olive oil and a generous sprinkle of the hazelnut crumble, and serve immediately.