Charred Hispi Cabbage with Anchovy Butter
If you think cabbage is bland and boring, this recipe will change your mind. Charring hispi cabbage brings out its natural sweetness and adds a deep, nutty flavour, while roasting softens the centre until tender. Finished with a rich anchovy butter that melts into every layer, this is a simple, flavour-packed side that pairs well with everything from roast meats to grilled fish.
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 hispi cabbage (aka sweetheart cabbage), quartered through the root
- vegetable oil (or any neutral oil)
- 100g unsalted butter, softened
- 8 anchovy fillets
- 1 garlic clove
- small handful fresh flat-leaf parsley
- lemon wedges, optional, to serve
Instructions
- Heat your oven to 200°C / 180°C fan. Drizzle the cabbage wedges with oil, season well with salt and rub to coat.
- Place a large frying pan over a high heat. Once hot, add the cabbage wedges cut-side down and cook for 4 to 5 minutes, or until deeply charred. Turn and repeat on the other cut side.
- Arrange the wedges so the charred sides face upwards, then transfer to the oven and roast for 25 to 30 minutes, or until the stalk is completely tender when pierced with a knife. If your frying pan isn’t ovenproof, transfer the cabbage to a roasting tin at this stage.
- While the cabbage cooks, add the butter, anchovies, garlic and parsley to a food processor and blitz smooth-ish.
- Return the frying pan to a medium heat once the cabbage is cooked. Add the anchovy butter and let it melt and foam, then spoon it over the cabbage to coat. Transfer to a serving plate and finish with a squeeze of lemon, if using.