April 14, 2016 by dgarnett2013
Charred Hispi Cabbage: The New Vegetarian by Alice Hart
Serves 2 or 4 as a side dish
- 2 Hispi or pointed cabbages
- juice of 1 lemon
- 1 tsp wholegrain mustard
- 3 tabs olive oil
- sea salt & freshly ground black pepper.
You can also swap the mustard and lemon for lime, chilli and sesame.
Preheat the oven to 220℃.
Trim the cabbage bases, keeping them as intact as possible, and cut each head into delicate quarters from tip to bae.
Combine the lemon juice, mustard and olive oil in a small bowl and spoon or brush generously over the cabbage wedges on a large baking sheet.
Turn the wedges to coat, then season with salt and pepper, making sure they are spaced out well. If they are too close together, they will steam; you want them to colour.
Roast for 15 mins, then turn the slices over with tongs and roast for a further 15 mins, until charred in places, tender and well-browned.
Serve as a side dish or a light main event with a steamed grain.
Eaten just as spring sprung.