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

sliver platter of charred wedges of hispi cabbage, topped with dollops of creamy sauce and parmesan shavings, on a grey concrete background

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

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.