Charred & Roasted Hispi Cabbage

Great as a main or a side.

Serves

2-4 People

Ready In:

15 mins

Good For:

Meat & Roast Fish

Inroduction

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.

roast-hispi-cabbage - Think Nourished: The Harrogate Health Coach. Allow Tom to help you set your goals and guide you through the process.

Ingredients

  • 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

Step 1

Heat your oven to 180ºc.

Step 2

Heat a large frying pan over a medium heat and add 2 tbsp extra virgin olive oil.

Step 3

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.

Step 4

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.

Step 5

Optional – whisk up a dressing of 2 tbsp olive oil and 1 tbsp sherry vinegar and dress the cabbage.

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