How to make hispi cabbage with breadcrumbs and hazelnuts
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Your support makes all the difference.Cabbage conjures up hearty autumn and winter meals but spring cabbages are a welcome addition to the table.
Hispi or sweetheart cabbage comes to maturity quickly and when sown in the Autumn is ready to eat in the spring. It has a mild, sweet flavour and unique pointed shape.
In the kitchen, this milder flavour and sweetness is a boon when you’re looking for something fresher and lighter tasting.
It cooks faster than other cabbages too, so it’s perfect for a quick saute or stir fry.
In this recipe, I’ve charred quartered hispi wedges in a hot pan to add a layer of flavour and then finished it off in the oven.
I’ve topped it with panko breadcrumbs which are larger and flakier than regular breadcrumbs. The texture is lighter and they crisp up beautifully.
I added gochugaru – Korean red chilli pepper flakes – but you could use regular breadcrumbs and red chilli pepper flakes instead.
You could add lemon zest too and cubed pancetta would be a nice addition.
Charred hispi cabbage with toasted panko breadcrumbs and hazelnuts
Serves 4
1 hispi cabbage
3-4 tbsp olive oil
1 clove garlic, minced
1½ tsp gochugaru (Korean red chilli pepper flakes)
40g panko breadcrumbs
25g hazelnuts, toasted and coarsely chopped
2 tbsp chopped chives
2 tbsp chopped parsley
Preheat oven to 175C/250F. Slice the hispi cabbage lengthways into quarters. Make an angled cut to remove most but not all of the core – you want some left to hold the quarters together. Heat a frying pan on high heat, add one tablespoon of the oil and place the quarters cut side down in the pan.
Hold the quarters down with your fingers or a spatula to get it nicely browned. When charred on one side, turn and repeat on the other cut side. Add another tablespoon of oil as needed. Depending on the size of the pan, you may need to do this in two batches.
Place the quarters on a baking sheet and cook in the preheated oven for 20-30 minutes or until you can insert a knife into the core of the cabbage.
While the cabbage is in the oven, make the breadcrumb mixture. Heat a tablespoon of oil in a clean frying pan. Add the garlic and cook until very lightly golden. Add the gochugaru, stir and then add the breadcrumbs. Made sure the breadcrumbs are coated in the oil and then stir in the hazelnuts and chopped herbs – reserving a bit of the nuts and chives to use as a garnish on the finished dish.
To serve, place a layer of the breadcrumbs in the base of a serving platter, top with the cabbage quarters and remaining breadcrumbs. Drizzle lightly with a bit of oil and garnish with the remaining hazelnuts and chives. Serve hot or at room temperature.
@Juliapleonard
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