Courtney Roulston


2 – 4 people


  • 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



  • 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

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