Roasted sugarloaf cabbage with seaweed butter

Ingredients

• 1 sugarloaf cabbage, or savoy cabbage
• 50 ml vegetable oil
• Salt and black pepper
• 150 g cultured butter, softened
• 40 g doenjang
• 60 g seaweed jam (see Note)
• Water, if needed

Instructions

1. Preheat the oven to 180˚°C. Cut the cabbage in half. Heat an ovenproof heavy-based frying pan or saucepan, then add the vegetable oil to the pan. Sprinkle the cabbage well with salt, then place cut-side down into the pan and cook until golden-brown. Place the pan in the oven and bake until the cabbage is tender in the centre (a skewer should be able to be inserted into the cabbage easily). Once tender, remove from the oven and allow to cool slightly, then transfer the cabbage to a large serving plate.
2. While the cabbage bakes, heat the butter, doenjang and seaweed jam in a small saucepan, stirring until combined. Taste and adjust the seasoning to your preference. If the butter separates, add a little water and whisk to combine while on the heat.
3. Pour the seaweed butter over the cabbage, including between the leaves.

Note

You can buy seaweed (wakame) jam from Japanese supermarkets, otherwise you can make Analiese Gregory’s recipe.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.