Miso Butter Hispi Cabbage
An umami packed flavour bomb! Charred hispi cabbage smothered in funky, salty miso and quality English butter. Add to that some mild chilli and drop of honey and you’ve got a party. One of my favourites with barbecue food.
One size is available, which is sold as part of a bundle box:
- 2 people (300g) for £4.95
Ingredients
For allergens, see ingredients in bold. Produced in a kitchen that handles ALL 14 allergens.
INGREDIENTS: Hispi Cabbage (58%), Unsalted Butter [MILK] (25%), Miso (Water, soybeans, rice, salt, alcohol, yeast, seed koji culture) [SOYA] (10%), Honey, Gluten Free Soy Sauce (Water, Soybeans, Salt, Spirit Vinegar) [SOYA], Dried Chillies.
Nutritional Information
| TYPICAL VALUES | Per 100g | Per Portion |
| Energy Kcal | 236 | 567 |
| Energy kJ | 977 | 2345 |
| Fat (g) | 21.0 | 51.0 |
| Of which saturates (g) | 13.0 | 31.0 |
| Carbohydrates (g) | 8.1 | 19.0 |
| Of which sugars (g) | 6.5 | 16.0 |
| Protein (g) | 2.3 | 5.5 |
| Salt (g) | 1.1 | 2.7 |
Cooking Instructions
OVEN
Preheat oven to Fan 180 ºC / Electric 200 ºC / Gas 6. Remove outer sleeve and pierce film. Place on a baking tray and position in the centre of the oven. Cook for 30– 35 minutes. Leave to stand for 2 minutes before serving.
MICROWAVE
Remove sleeve and pierce film.Cook for 2– 2.5 minutes. Leave to stand for 2 minutes before serving.