Hispi Cabbage with Salsa Verde
Servings: 2
Ingredients
- 1 hispi cabbage
- 1 bunch parsley
- 3 springs dill
- 3 garlic cloves
- 50 g marinated anchovies optional
for cooking and seasoning
- olive oil
- butter
- salt
- 1 lemon
Instructions
- 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.
Notes
Special equipment needed for this recipe include: