I love griddled Hispi cabbage, and although you can cook it in the oven, I find this method the best for ensuring a blackened but tender result.
The cabbage sections are first briefly blanched in hot water, and then left to dry. Then they are brushed with olive oil and then griddled until charred.
They are absolutely delicious when served with Romesco sauce, or alternatively you can simply grate over some parmesan before and after griddling.
1 sweetheart or hispi cabbage
Extra virgin olive oil
- Remove any tough or damaged outer leaves from the cabbage.
- Slice off a thin section of the bottom of the cabbage, being careful to retain the stalk.
- Depending on the size of the cabbage, cut into quarters or sixths.
- Bring a large, wide saucepan of salted water to the boil.
- Carefully lay in the cabbage sections (you may need to do this in 2 batches) and blanch for 2-3 minutes, depending on the size of the sections.
- Remove from the pan, being careful to keep the sections intact and let them drain.
- Once the cabbage sections have dried, brush with olive oil.
- Bring a griddle pan up to temperature and when it is hot, lay the cabbage sections on one side. After 3-4 minutes, flip onto the other side and then again onto the final side.
