A few years back when I was studying in London, I came across this dish in one of my favorite restaurants. I was so surprised that baked cabbages had this sweet, almost honey-like taste. I got hooked right away!
In Nobu they serve this dish with sliced white truffle and shichimi togarashi, which is a Japanese spice blend that typically includes red chili flakes. In my version I used chili flakes as a substitute for shichimi togarashi, and some truffle oil instead of white truffle. You don’t have to use it though as the taste of the cabbage is pretty amazing on its own. All you need is a bit of sea salt and lemon juice.
I used Hawaiian Black Salt with activated charcoal.