Grilled Pointed Cabbage with Miso Butter on the BBQ

Ingredients

• 1 wholepointed cabbage
• 2 tbspolive oil
• to tastesalt and pepper
• 75 g, softenedbutter
• 1.5 tbspwhite miso (shiro miso)
• 1 tsphoney or maple syrup
• 1 tspsoy sauce
• 1 small clove, finely gratedgarlic
• 1 tsplemon juice
• optionalsesame seeds
• optionalspring onion, finely sliced
• optionalchilli flakes

Instructions

1. 1

   Mix the miso butter

   Put the softened butter, miso, honey or maple syrup, soy sauce, garlic and lemon juice in a bowl. Stir until smooth and creamy, then set aside to let the flavours meld if you have time. You can make it earlier in the day.

2. 2

   Prepare the cabbage

   Cut the pointed cabbage into quarters, keeping the core intact so the wedges hold together. Brush the outside lightly with olive oil and season with salt and pepper.

3. 3

   Grill over indirect heat

   Preheat the BBQ to 180–200°C for indirect heat. Put the cabbage on the indirect side and close the lid. Grill for 20–25 minutes, until the outside is slightly browned and the inside is beginning to soften. For a light smoky flavour, you can add apple or beech smoking wood.

4. 4

   Char over direct heat

   Move the cabbage to direct heat and grill briefly on both sides, until it has distinct grill marks and the outside is lightly caramelised and roasted.

5. 5

   Butter and serve

   Take the cabbage off the BBQ and spread the miso butter generously over it while it is still warm, so the butter melts into the layers. Leave it to rest for a few minutes, then garnish with sesame seeds, spring onion and chilli flakes if you like.

What is grilled pointed cabbage?

Pointed cabbage is a compact, cone-shaped variety with tender leaves that cook relatively quickly. This barbecue version pairs the familiar char of grilled vegetables with miso butter, a Japanese-inspired combination of savoury miso and rich butter.

The method uses indirect heat to soften the thick wedges before a short turn over direct heat adds colour. Keeping the core in place helps the quarters stay intact on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 9g protein, 27g carbs, 42g fat.

The cabbage provides most of the carbohydrates and some fibre, while the butter and olive oil account for most of the fat. Miso and soy sauce add some protein as well as much of the sodium, though the dish is not especially protein-rich; serve it with tofu or beans and a grain for a more balanced plate.

Why use white miso?

White miso: its mellow, savoury flavour blends readily into softened butter without overpowering the cabbage.

Sweetness and lemon: honey or maple syrup rounds out the saltiness, while lemon juice brings a little brightness. Soy sauce and grated garlic deepen the seasoning.

Keep the wedges together

Cut through the core when quartering, but do not remove it. The core helps hold the leaves together as you brush and turn the cabbage.

Brush the outside with a light coating of oil and season before grilling. The leaves can catch or break if handled roughly, so use a broad spatula or tongs to move the wedges.

Use two kinds of heat

Indirect heat: closing the BBQ lid lets the cabbage cook through gradually, so the outside can brown without scorching before the centre softens.

Direct heat: finish the wedges briefly over the flame to build grill marks and a lightly caramelised surface. Watch closely at this stage; the goal is extra colour, not a burnt exterior.

Check the texture

After 20–25 minutes over indirect heat, the outside should be lightly browned and the inner leaves should be starting to soften. If the core is still very firm, give the wedges a little more indirect time before charring them.

The final direct-grilling stage is short. The finished cabbage should have visible marks and tender layers that still hold their shape.

Finish while warm

Spread the miso butter on as soon as the cabbage comes off the BBQ. Its warmth melts the butter into the layers and helps the seasoning coat each wedge.

A few minutes of resting gives the melted butter time to settle. Add optional sesame seeds, spring onion or chilli flakes just before serving.

What to serve alongside it

Serve the cabbage as a vegetarian centrepiece with rice or another grain to make the meal more substantial. Its buttery, savoury flavour also works alongside grilled tofu or other barbecue vegetables.

For contrast, add a crisp salad or a simple dish dressed with lemon. Keep extra salt on the table rather than adding much more before tasting, as both miso and soy sauce are salty.

Recipe notes & tips

• Leave the core attached so the quarters are easier to handle on the BBQ.
• Make the miso butter ahead and keep it covered until you are ready to grill.
• Keep the lid closed during indirect grilling to help the cabbage cook evenly.
• Use apple or beech smoking wood if you want a light smoky note.
• Apply the butter while the cabbage is still hot so it melts between the leaves.
• Add optional garnishes just before serving to keep the spring onion fresh.

Variations

• Add sesame: sprinkle sesame seeds over the buttered cabbage for a nutty finish.
• Bring the heat: add chilli flakes to the miso butter or scatter them over the finished wedges.
• Use maple syrup: choose it instead of honey for a plant-based sweetener.
• Add more citrus: serve with extra lemon juice for a brighter finish.
• Try another cabbage: use cabbage wedges of a similar size and adjust the grilling time until tender.

Common mistakes to avoid

• Removing the core: the quarters may fall apart; leave it in to hold the leaves together.
• Using direct heat throughout: the outside can burn before the centre softens; start with indirect grilling.
• Grilling without checking: cabbage can char quickly over direct heat; turn it briefly and watch the colour.
• Adding cold butter: it will not spread as easily; soften it before mixing the miso butter.
• Overloading the seasoning: miso and soy sauce are both salty; taste the butter before adding extra salt.

How to store

Refrigerate leftover cabbage in a covered container for up to 3 days. Reheat gently on the BBQ or in a covered ovenproof dish until hot; the leaves will be softer than when freshly grilled.

Frequently asked questions