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Heat some olive oil in a pan.
Fry the cabbage cut-side down over high heat for 4-5 mins until deeply browned and charred.
Transfer to a 200°C oven and roast for 25-30 mins until tender.
Make the miso butter by mixing the softened butter with the miso paste, lime juice and zest, and a generous pinch of Maldon Smoked Sea Salt.
Return the cooked cabbage to the pan, add a large spoonful of miso butter, and baste until glossy and caramelised.
Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt.