Honeyed Satay Hispi Cabbage

Sweet, salty & a little bit spicy, this satay dressing makes this cabbage more than just a vegetable side. 

Takes 45 minutes 

Serves 2 people as a main / 4 people as a side 

INGREDIENTS

Satay Dressing:

100g peanut butter
2 tbsp Black Bee British Autumn honey
1 garlic clove
1 inch of ginger
1 red chilli (depending on how spicy you like it, half or omit)
2 limes (juice & zest)
2 tbsp light soya sauce

Cabbage:

1 Hispi or Sweetheart cabbage
3 tbsp salted butter (room temp)
1 tsp white miso
1 tsp Black Bee British Autumn honey
Few grinds of cracked black pepper
Sprinkle of flaked sea salt
Drizzle of olive oil

The Crunch:

60g salted peanuts
Optional Toppings
Coriander, mint or basil leaves (or all 3) , sliced red chilli, wedges of lime 

METHOD

Preheat your oven to 180c.

Start by making the dressing, place all the dressing ingredients into a blender, blend until smooth, empty into a bowl for later. 

Then make the honey miso butter by combining the softened butter, miso, honey & black pepper & sea salt in a small bowl.  

Remove the outer leaves of the cabbage, cut in half and then into thirds. Place a heavy based frying pan over a high heat, once the pan is hot, drizzle with oil then place 3 wedges of cabbage in the pan at a time. You want them to char on each cut side (2 minutes or so). Once charred, place into a roasting tin, wedge side up. Spread the honeyed miso butter over each wedge, then cover with foil then bake at 180c for 10-15 minutes or until the core is tender. 

Whilst the cabbage is cooking, place the peanuts on a small tray, roast for 3-5 minutes until rich golden brown. Leave to cool, then crush with the side of a knife or back of a spoon.

Place the cabbage onto a platter, drizzle with honeyed satay dressing, sprinkle with crushed peanuts, herbs & chilli. Enjoy as a main between two with boiled rice & omelette or serve sharing style as an delicious vegetable side.

Author: @lucyrosetteturnbull