Charred & Roasted Hispi Cabbage
Great as a main or a side.
Meat & Roast Fish
About this Recipe
By: Tom Arundel
The Hispi Cabbage, also known as sweetheart or pointed cabbage, is a star of the vegbox. It’s a great size for 2-4 and in season is cheap – as little as 65p and looks great served in a funky wedge. Its UK season is May – November but Spanish cabbages can often be found most of the year.
1 Hispi cabbage (or more!)
Extra virgin olive oil
1 Garlic glove
1 tbsp Sherry Vinegar (optional)
Salt & pepper
This pairs superbly with most meat and fish and is, frankly, far more exciting than kale. It’s another example, along with Roasted Rainbow Carrots, of cooking veg in a different way – boiled brassicas can be awfully dull!
Step by Step Instructions
Heat your oven to 180ºc.
Heat a large frying pan over a medium heat and add 2 tbsp extra virgin olive oil.
Cut the Hispi Cabbage into quarters (wedges) and season well. Add the cabbage to the pan and cook each flat side for 2 mins until nicely golden and charred.
Put on a baking tray and bake for 6 mins in the oven. When it’s done you should be able to easily pierce the core with a sharp knife. If not then bake for a further 2 mins.
Optional – whisk up a dressing of 2 tbsp olive oil and 1 tbsp sherry vinegar and dress the cabbage.