Hispi Cabbage (v) Recipe

Prepare cabbage

Trim the stem of the hispi cabbage so the head sits flat but keep the core intact to hold the leaves together. Remove any bruised outer leaves. Slice the head lengthwise into quarters (or halves if small) so each piece has some core to hold it.

Dry and season

Pat each cabbage quarter dry with kitchen paper. Brush both cut faces and the outer leaves lightly with 1 tbs olive oil. Sprinkle evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.

Sear

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add the remaining 1 tbs olive oil and 1 tbs butter and swirl to melt. Place cabbage cut-side down in the pan in a single layer (work in batches if needed). Press gently so the cut face makes good contact. Cook without moving for 4–5 minutes until a deep golden brown and some outer leaves begin to char.

Turn and baste

Using tongs, turn the cabbage pieces to char the rounded outer side, 2–3 minutes. Reduce heat to medium. Add any pan sauce (see next section) or a splash (about 1 tbs) of vegetable stock if the pan is dry. Add the lemon juice and the remaining 1/2 tsp sea salt and 1/4 tsp pepper, and tilt the pan to pool juices; use a spoon to baste the cut faces and outer leaves with the pan juices for 1–2 minutes so flavors meld and cabbage softens but retains bite.

Finish

Turn off the heat. Dot any remaining 1/2 tbs butter on the cabbage pieces to melt from residual heat. Transfer to a warmed serving plate, sprinkle with chopped parsley and toasted sesame seeds or toasted breadcrumbs (if using). Taste and adjust seasoning with additional salt, pepper, or lemon if needed.

After searing the cut faces and before turning the cabbage to char the outer side, lower the heat to medium and add 1 tbs olive oil if the pan is dry. Add the sliced garlic and cook 30–45 seconds until fragrant but not colored.

Pour in the white wine (or 60 ml vegetable stock) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow the liquid to reduce by half, about 1–2 minutes.

Add the 60 ml vegetable stock and 1 tsp soy sauce (if using) and simmer 1–2 minutes until slightly thickened. Spoon this sauce over the cabbage as you baste in the main directions. If you prefer, reduce sauce further to concentrate flavor, then finish with the lemon juice and butter as described above.