RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 4 red cabbage steaks, about 1 inch thick
• 100g Lurpak Slightly Salted butter, chopped into small cubes
• ½ teaspoon sea salt
• ¼ cup white miso paste
• 2 tablespoons mirin
• 1 tablespoon sake
• 2 teaspoons honey
• 1 teaspoon sesame oil
• 1 nori seaweed sheet, toasted, cut into thin 1 inch strips
• 2 teaspoons white sesame seeds, toasted
• 2 teaspoons sunflower seeds, toasted
• 2 tablespoons chives, chopped

METHOD:

• Preheat oven to 180 degrees C. Place the cabbage steaks onto a lined oven tray, scatter with cubes of butter and season with sea salt. Roast in the oven for 35-40 minutes, or until the cabbage has cooked through and has some dark crispy edges and soft center.
• Whisk together the miso paste, mirin, sake, sugar and sesame oil until well combined. Drizzle the miso mixture over the cabbage steaks and return to the oven for 5-6 minutes, or until the miso mixture is bubbling and fragrant.
• Remove from the oven and garnish with nori strips, sesame seeds, sunflower seeds and chives.
• Serve on their own or with brown rice, green leaves and a dollop of kewpie mayonnaise

Our friends at Wine Selectors recommend pairing this dish with a Merlot