Cooking Time
20 minutes
Pointed cabbage, hispi cabbage, sweet cabbage, cone cabbage - all names for the same plant, that has a delicate flavour, milder than a savoy or common white cabbage. It tastes great roasted with oil, spices and flavourings. The layers of the cabbage soak up lots of flavour nicely.
1. Grilled cabbage steaks – chop your cabbage into quarters long ways, season with olive oil, salt and pepper. Place under the grill for 5 minutes, turning as necessary. Then remove, sprinkle with any other herbs – Ottolenghi recommends a chilli and garlic oil, plus fresh coriander. Serve with lime wedges and fresh bread.
- to roast your cabbage with extra flavour, crush garlic and mix it with oil, before spreading over the cabbage and grilling.
2. Parmesan grilled cabbage – chop cabbage into eight pieces, douse with an olive oil, garlic salt and grated parmesan mixture. Grill for 20 minutes, until crispy on the outside.
3. Elevate your hispi cabbage with pangrattato – a traditional Italian side, made of pan fried bread crumbs, can be added on top of your roasted cabbage for extra crunch. Heat olive oil and garlic over a low heat, then add in breadcrumbs, grated parmesan and finely chopped parsley. Stir continuously, until crispy. Add on top of your cabbage for extra crunch and texture.
