Cabbages are in season all year round but when winter hits there’s something special about a roasted charred cabbage, especially when it's smothered in a sweet, savoury, buttery sauce. This dish is ridiculously easy to make, you just have to commit to getting a really good char on those cabbages. I promise it takes it from a 10 to a solid 15/10, easily.
Preheat the oven to 180 degrees fan/200c oven. Heat a frying pan over a medium low heat for the caramelised onions. Add the butter and olive oil followed by the onions and a pinch of salt. Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning.
Whilst the onions caramelise, heat a large frying pan (that's also oven safe). Melt the butter and olive oil then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along.
Once properly charred (don't be shy), place the pan with the cabbages into the oven and roast for 25 minutes until softened.
When the onions have become jammy, remove from the pan to allow them to cool for a few minutes before placing in a blender with the other ingredients for the miso butter. Whiz everything together until you get a smooth paste.
Remove the cabbage from the oven, leaving them in the pan. Flip them over to reveal the charred bottom then brush the miso butter all over, thoroughly covering each half. Place back into the oven for another 5 minutes until melted and caramelised.
Garnish the cabbage halves with plenty of sesame seeds, chopped chives and chilli oil. Serve with rice or on the tofu sauce to provide some creaminess to cut through the rich sauce. Enjoy!
