• Serves: 4

Ingredients

  • 1 hispi cabbage cut in quarters
  • 5 cloves garlic, chopped
  • ½ bunch of fresh flat-leaf parsley
  • ½ bunch of fresh basil
  • ½ bunch of fresh mint
  • 50g capers chopped
  • 150ml olive oil
  • 100g butter
  • 2 bay leaves
  • 6 sprigs thyme
  • 5 sprigs rosemary
  • 30g parmesan finely grated
  • 5 anchovies thinly sliced length ways (optional)
  • 20g whole grain mustard

Put a spring into your cabbage dish this Easter with this great recipe for Hispi Cabbage

Method

  1. Place a large frying pan on to the stove on a high heat with a little oil inside
  2. Once warm gently place the cabbage in one at a time cut side down. Add the bay leaf, thyme, rosemary and 3 of the garlic cloves and leave to gain a nice colour (almost chard is good).
  3. Once the colour is achieved turn the cabbage over to the other cut side and put in the butter and a good splash of water to deglaze the pan then cover with a piece of parchment paper.
  4. Whilst the cabbage finishes cooking place all the chopped herbs in a bowl and add the remaining 2 gloves of garlic which are finely chopped, then add the mustard and olive oil, mix together well and season.
  5. Now you are ready to plate up, remove the cabbage from the pan and place on some kitchen roll to remove some of the excess liquid.
  6. Place the cabbage on to a plate then dress generously with the green salsa, scatter the anchovies on top of the cabbage then freshly grate the parmesan all over.
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