Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Charred Hispi cabbage with parmesan dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 2 tbsp olive oil
- 2 Hispi cabbages, quartered lengthways through the base
- 20g parmesan, shaved
DRESSING
- 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
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.
