Hispi Cabbage Recipe

Prepare cabbage

Trim any loose outer leaves from the hispi cabbages. Cut each head in half lengthwise through the core so you have 8 halved wedges. If cores are very thick, shave a thin slice from the base of each half so they sit flat.

Mince garlic and thyme

Peel and finely mince the 2 garlic cloves. Strip thyme leaves from stems and roughly chop or leave whole if small.

Make lemon butter

In a small bowl combine 4 tablespoons of the unsalted butter (reserve 2 tbs for finishing), the juice of half the lemon (about 1 tbs), half the minced thyme (1 tbs), a pinch (about 1/4 tsp) of salt and a few grinds of black pepper. Stir to form a loose compound butter and set aside at room temperature so it is spreadable.

Sear cabbage

Heat a large heavy skillet (cast iron or stainless) over medium-high heat until hot. Add 2 tbs olive oil and swirl. Place cabbage halves cut-side down in a single layer (work in batches if necessary). Cook, undisturbed, 3–4 minutes until the cut faces develop deep golden-brown caramelization.

Add aromatics and braise

Reduce heat to medium. Push cabbage to one side and add reserved 2 tbs butter to the pan; when melted, add the remaining thyme and minced garlic and cook 30–40 seconds until fragrant (do not burn). Add 60 ml water or stock to the pan and immediately cover with a lid. Steam/braise for 6–8 minutes, until cabbage is tender when pierced with a knife but still holds shape.

Finish with lemon butter

Remove lid. Spoon the prepared lemon butter over the cabbage halves so it melts and coats them; simmer uncovered 1–2 minutes to reduce juices slightly and glaze the cabbage. Taste and season with remaining Kosher salt and freshly ground black pepper as needed.

Plate and garnish

Arrange cabbage halves on a warmed serving platter. Squeeze remaining half lemon over the cabbage for bright acidity. Optionally grate 1 tsp lemon zest over the top and sprinkle the remaining tablespoons of thyme leaves. Serve immediately while hot.