Hi, this recipe is from the Guardian's 'FEAST' magazine, issue 193 from September 2021 page 7 by Thomasina Miers alternatively access online here.
This meal was really tasty. I particularly enjoyed the miso butter sauce for the hispi as it had a nice savoury tang to it from the miso and it would go really nicely with the chilli oil for a bit of spice to cut through it.
My family also liked it, but they had it as a side with some fish cakes because they didn't want to forgo meat entirely and were certain before I made it that they wouldn't want 'just cabbage' as a main. For me, having it as a main was absolutely fine and was enough food, but if you are more with my family, then have a look at Thomasina Miers' Tip at the bottom and see what sorts of things you can add. Portion-wise, I would say that 1/2 a cabbage per person for a main or a 1/4 of one per person for a side, as this was about the ratios I did. Also, make sure the person with it as a main gets the thicker slices of hispi as some of mine were a bit uneven.
If you don't have some of these ingredients you can easily swap them for others. The hispi (sweetheart) cabbage could be swapped for pak choi or just slices of a 'normal' cabbage if you like, but be careful these don't fall apart. For the miso, try equal amounts of marmite and do marmite butter roasted hispi. If you like you can serve with some spinach on the side too, but it's not essential.
Enjoy!
Hazel :)
***
Dietary Info:
-Vegetarian
-No Nuts (contains SESAME)
{Use olive oil in place of sesame oil and (if tolerated) a nut or seed butter in place of tahini. Or, a common substitute recommendation online is Greek yogurt, so you could try that too. Serve with different seeds or nuts, or don't sprinkle anything on top.}
-Contains Gluten
{Use rice noodles.}
-Contains Dairy
{Use extra oil in place of the butter or use a dairy-free butter.}
-Unsuitable for Vegans
{See above.}
-Main Meal
Prep: 20 min
Cook: 25 min
Serves: 4 {I halved the cabbage and miso dressing ingredients for 1 main and 2 sides. 3 people total but not all as a main course.}
Ingredients:
-40g butter, softened {It's easier to use margarine or any spread because it's already soft and soo it's easier to mix.}
-70g white miso
-2tsp honey, plus 1-2tsp extra for the noodles {Our honey had just run out, so I used this maple style blend.}
-3tbsp soy sauce
-4 spring onions, roughly sliced, white and green parts separated
-2 large hispi cabbages, each cut into 8 wedges through the stem {Hispi cabbages are the same as sweetheart cabbages.}
For the noodles:
-250g medium egg noodles
-2+1/2tbsp tahini
-1tbsp sesame oil {I used extra virgin olive oil.}
-1tbsp rice-wine vinegar {I used cyder vinegar.}
To serve:
-1tsp sesame seeds (a mix of black and white looks fun) {I used golden flax seeds.}
-Chilli oil
Method:
1: Heat the oven to 240℃ / 220℃ fan / 475℉ / gas 9. Heat a griddle pan or, if you don’t have one, the grill. {I used the grill on its maximum temperature.} In a small bowl, mix the butter, miso, honey, half the soy sauce and the whites of the spring onions.
2: Griddle or grill the cabbage wedges for 10-12 minutes, turning them when lovely griddle marks appear on each side. {I got no 'griddle marks' but the stems started to soften up and the leaves were charring, so that was fine too.} Transfer to an ovenproof pan with a lid {Any roasting dish is fine, as you can cover it with tin foil instead of a lid.} and spoon over the miso butter. {If you used the grill, you may have to remove some of the leaves if they are too crispy (some of mine were a bit burnt).} Cover {With foil or the lid.} and roast, turning the cabbage once, for 15 minutes, until tender.
3: Meanwhile, bring a pan of salted {I used plain water.} water to a boil and cook the noodles according to the packet instructions. {Mine took 5mins.} While they are cooking, whisk the tahini, sesame, remaining tablespoon and a half of soy, vinegar and a teaspoon or so of honey to create a thick paste. Taste, then adjust the seasoning with more honey and/or vinegar. Once the noodles are cooked, drain, reserving some of the cooking liquid, {I accidentally drained all the water away so had to make do with normal water in the sauce.} then toss in the tahini mix, adding splashes of the reserved water to create a lovely, creamy sauce.
4: Pile the noodles on to plates and lay the cabbage wedges on top or to the side. Spoon over any cabbage cooking juices, scatter on the green parts of the spring onions and sesame seeds, and serve with your favourite chilli oil to drizzle over liberally.
Tip:
If you want a more traditional approach, serve the cabbage as a vegetable side for a juicy ragu of sausagemeat, sweet onions and fennel seeds on a bed of butter beans.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/5If5GVE
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