About the Recipe
The pointed cabbage glistens in warm miso butter, lightly caramelized, tender, and spicy. A simple, tranquil winter dish—soft, nutty, and bright.
Ingredients
½ small pointed cabbage 11 oz (approx. 300 g)
 1 tbsp (El) butter
 1 tsp (Tl) light miso paste
 1 tsp lime juice
 1 tbsp water
 1 tsp soy sauce
 1 tsp sesame oil
Finely chopped parsley for garnish
Preparation
1 Preheat the oven to 400° F (200 °C) (fan oven)
2 Boil the sweet potatoes in salted water until tender (about 15 minutes). Drain, let them evaporate briefly, and mash them with 1 tablespoon of butter and yogurt until smooth and creamy. Season with salt and keep warm.
3 Meanwhile, quarter the pointed cabbage and melt 1 tablespoon of butter in a large pan. Stir in the miso paste, soy sauce, lime juice, water, and sesame oil until smooth. Add the pointed cabbage and cook over medium heat for 4–5 minutes, until softened but still slightly crunchy. Turn occasionally to distribute the miso butter evenly. Then, return the pointed cabbage to an ovenproof dish and continue cooking for another 15 minutes.
4 When the pointed cabbage is cooked, spread the sweet potato puree on two plates, arrange the pointed cabbage on top, pour over the remaining sauce and garnish with some parsley