sliver platter of charred wedges of hispi cabbage, topped with dollops of creamy sauce and parmesan shavings, on a grey concrete background

Charred Hispi cabbage with parmesan dressing

  • serves 4 as a side
  • Easy

This recipe makes for a perfect side dish at dinner parties. The creamy dressing is layered with flavour from the parmesan, mustard and lemon, and pairs perfectly with the sweet, charred cabbage



  • olive oil 2 tbsp
  • Hispi cabbages 2, quartered lengthways through the base
  • parmesan 20g, shaved


  • crème fraîche 100g
  • Dijon mustard 1 tsp
  • garlic 1 small clove
  • lemon 1, zested and juiced
  • parmesan 50g, finely grated
  • black peppercorns ground to make ½ tsp


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Brush the olive oil over the cut sides of the cabbage quarters and season well. Heat a large non-stick pan (you may need to use two) over a high heat and put the cabbage wedges into the pan, cut-side down. Cook for 4-5 minutes or until charred, then flip onto the other cut side and cook for another 4-5 minutes.

  • Step 2

    Transfer the cabbage wedges to a baking tray, cut-sides up, and roast for 15-20 minutes until cooked through.

  • Step 3

    For the dressing, put the crème fraîche, mustard, garlic, lemon zest and juice, parmesan and black pepper into a high-speed blender with 2 tbsp of water. Whizz until completely smooth.

  • Step 4

    Arrange the cabbage wedges over a large platter and drizzle with the dressing, then shave over more parmesan to serve.

Check out more of our best vegetable side dishes

lemon and mint marinated courgettes

Nutritional Information

  • Kcals 275
  • Fat 21.3g
  • Saturates 11g
  • Carbs 8.2g
  • Sugars 8.2g
  • Fibre 5.6g
  • Protein 9.8g
  • Salt 0.6g