Home
Recipes
Entertain
Charred Hispi cabbage with parmesan dressing

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

Name: Charred Hispi cabbage with parmesan dressing
Total time: 45 min
Yield: Serves 4 as a side
Ingredients: 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

Adam Bush

Published: July 7, 2021 at 10:43 AM

Save recipe

Serves 4 as a side

Easy

Total time: 45 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

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

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

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

Nutrition: per serving

kcal275
fat21.3g
saturates11g
carbs8.2g
sugars8.2g
fibre5.6g
protein9.8g
salt0.6g

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.

Check out more of our best vegetable side dishes

lemon and mint marinated courgettes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue