- summertime and the cooking is easy -
Hispi cabbage – also known as hearted, sweetheart or pointed cabbage – appears to be quite on trend in hip London restaurants, so I wanted to give it a try. What I love about hispi cabbage t is that it has a mild, sweeter flavour compared to the classic green cabbage. It’s also so much easier to cook, as the leaves are more open and tender in texture.
Today’s recipe is quick and easy and makes a nice, light dinner or late lunch. Anchovies are optional, so if you’re a vegetarian, just leave them out.
Hispi cabbage can be pan fried, steamed, boiled or roasted. I do prefer it cooked in a pan, as it gets a beautiful caramelisation (the butter helps with that too) and a nice charred flavour.
Hispi Cabbage with Salsa Verde
- 1 hispi cabbage
- 1 bunch parsley
- 3 springs dill
- 3 garlic cloves
- 50 g marinated anchovies optional
for cooking and seasoning
- olive oil
- 1 lemon
- Heat 1 tbsp of olive oil and a knob of butter in a large frying pan.
- Cut the cabbage into quarters (wedges) and season with salt.
- Fry on each side for 4-5 minutes, until soft and nicely charred.
- Meanwhile, place the parsley, dill, garlic and 20 ml olive oil into a food processor and blend to a paste. Add 50 ml olive oil, a pinch of salt and stir.
- To serve, place the wedges of hispi cabbage on a large plate, add a few marinated anchovies and a generous amount of salsa verde. Squeeze a bit of lemon juice on top, just before serving.
This recipe is the second from #TheWeeklyIngredientByAndra challenge, hosted on Instagram. If you want to get involved, follow me on Instagram at @mintandrosemary and check my stories on Friday morning.
And if you’re looking for new kitchen tools or gadgets, head over to my Amazon Influencer page for a list of carefully curated tools, utensils and cookery books. Do feel free to drop me a line if you have any questions, or if you’re looking to get a new kitchen tool/utensil/gadget. I’ll be happy to help!