This competition is now closed

Charred Hispi cabbage with parmesan dressing

Name: Charred Hispi cabbage with parmesan dressing
Total time: 45 min
Ingredients: 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

45 minutes
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

By Adam Bush

Published: July 7, 2021 at 10:43 am

Ingredients

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

DRESSING

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

Method

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.