The painter of vegetables is probably Voerman Junior. His painting of a (red) cabbage is magical. It inspired us to create a dish of (red, white or pointed) cabbage with miso butter and kimchi.

Take a frying pan that fits the pointed cabbage completely and fry the entire pointed cabbage over medium/high heat until completely black on all sides. Turn the cabbage regularly so that it is evenly cooked on all sides. This takes about 20-30 minutes. You can also roast the pointed cabbage on the BBQ. For the butter, heat 50 g margarine, 2 tablespoons of olive oil and 1 onion cut into thin strips and fry gently on a low heat for 10 minutes. Add 1½ tablespoons of (shiro) miso, some kimchi liquid and 3 tablespoons of chopped kimchi. Remove the black skin from the pointed cabbage and cut the pointed cabbage into wedges and serve with the butter. Sprinkle with roasted sesame seeds and some spring onions.