This is such a delicious recipe, it’ll convert anyone to cabbage. Our hispi come from Foots Farm in Chidham and this recipe gives them a crisp, crunchy and complex flavour that will be the star of the dish.
This is for a small hispi, serving 2, but increase quantities if you have a large cabbage.
- 3 tbsp butter
- 1 tbsp miso paste
- 1 hispi cabbage cut into 4 wedges lengthways.
- ¼ cup breadcrumbs
- 1 clove chopped garlic
- Small bunch chopped parsley to garnish
Instructions
- Preheat the oven to 200C/400F. Cut the cabbage into quarters.
- Mix 2 tbsp of the softened butter with the miso paste and brush on the cabbage quarters all over, including the base. Place the cabbage wedges on a baking sheet and roast in the preheated oven for 30-35 minutes until charred on the outside and still slightly crispy.
- While the cabbage is roasting make the breadcrumbs. Melt the remaining tablespoon of butter in a pan, then add the garlic and gently cook for 5 minutes before adding the breadcrumbs, toast while stirring continuously to avoid burning until golden, then remove from the pan immediately.
- Sprinkle the cabbage with the breadcrumbs before serving. You can also add chopped parsley if using.