Charred hispi cabbage with Parmesan cream and herb oil
- Side
- 4-6
- 60 minutes
Hispi (or sweetheart) cabbages are perfect for a hard, fast sear in a pan as they hold their shape and take the smoky, charred flavours really well. Served on a bed of Parmesan-infused cream and drizzled with a verdant herb oil, this is a side dish that looks fancy but is a doddle to put together.
Ingredients
Metric
Imperial
- 1 large hispi cabbage, quartered
- olive oil, for brushing
Parmesan cream
- 300ml of double cream
- 1 garlic clove, finely grated
- 120g of Parmesan, finely grated, plus extra to serve
Herb oil
- 1 small bunch of flat leaf parsley
- 1 small bunch of chives
- 1 small bunch of tarragon
- 200ml of neutral oil
Method
To make the herb oil, blend the herbs with the oil and a pinch of salt until vivid green. Warm gently in a small saucepan for 1 minute to set the colour, then strain through a fine sieve. Set the oil aside
- 1 small bunch of flat leaf parsley
- 1 small bunch of chives
- 1 small bunch of tarragon
- 200ml of neutral oil
Preheat the oven to 180°C fan, then brush the cabbage quarters with olive oil and season with salt
- 1 large hispi cabbage, quartered
- olive oil, for brushing
Cook the cabbage cut-side down in a very hot ovenproof pan for 4-5 minutes until well charred. Turn the pieces over, then finish in the oven for 8-10 minutes, or until tender
Meanwhile, for the Parmesan cream, add the cream and garlic to a small pan and bring to a gentle simmer. Remove from the heat, then whisk in the Parmesan until melted and smooth. Season with black pepper and keep warm until needed
- 300ml of double cream
- 1 garlic clove, finely grated
- 120g of Parmesan, finely grated
Spoon the warm Parmesan cream onto a serving plate. Place the charred cabbage on top and finish with more Parmesan and a drizzle of the bright herb oil
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