Charred hispi cabbage with hazelnut chilli butter
By Anna Glover
Fire up the barbecue (or use the oven) and get into the latest food trend, charred veg. This charred hispi cabbage with hazelnut chilli butter is a great side dish
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Prep:5 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 236
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fat 20g
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saturates 9g
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carbs 7g
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sugars 0.4g
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fibre 6g
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protein 4g
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salt 0.3g
Ingredients
- 1 large hispi, pointed or sweetheart cabbage
- 1½ tbsp olive oil
- 1 red chilli, deseeded and finely chopped
- 20g hazelnuts, blanched and chopped
- 60g butter
- 1 tbsp finely chopped parsley
Method
Heat the oven to 200C/180C fan/gas 6 or heat a barbecue until the flames die down and the coals turn glowing white. Remove any bruised leaves from the cabbage and cut into four to six wedges, keeping the core intact so the leaves stay together. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves. Sprinkle over a pinch of sea salt.
If you’re not using the barbecue, heat a heavy frying pan until hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, then turn 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 remaining oil in the pan, or in a small frying pan. Fry the chilli and hazelnuts for 2-3 mins until the hazelnuts smell nutty and the chilli softens. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage wedges on a serving plate.
