Charred Hispi Cabbage

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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.

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