Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
You may have had hispi cabbage before, but have you had Charred Hispi Cabbage with a Hazelnut and Stilton Crumb? This recipe is the perfect example of how to jazz up a vegetable for a suitably festive side dish.
Cabbages are in season all year round in the UK so it’s even a great side dish to add to any roast dinner from January to December!
Written by Eliza
Ingredientsfor Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
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Cooking Methodfor our Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
Firstly, heat the oven to 200°C/180°C fan/gas 6.
Remove any damaged outer leaves from the cabbage and cut it into four to six wedges, but keeping the core intact so the leaves stay together.
Drizzle 1 tbsp of the oil over the wedges and massage into the leaves before sprinkling over a pinch of sea salt.
Add some oil to the non-stick frying pan and heat over medium heat until it’s hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, and then turn them over and cook on the other side for another 6-8 mins until they get a really good, dark brown crust.
Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
Meanwhile, heat the butter in the stainless steel interior frying pan. Fry the-hazelnuts and breadcrumbs for 2-3 mins until the hazelnuts smell nutty and the breadcrumbs toast.
Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage and dot with Stilton. Return to the oven for 5 mins until the Stilton has melted.
Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.