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


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


  • 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.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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