Ingredients (Serves 2)
500g Diced roasted potato
1/2 tsp Sea salt and peppery
1 Hispi cabbage, quartered lengthways
1 tbsp Rosemary, finely chopped
Zest 1 Orange
150ml Vegetable stock
Butternut squash puree
- Melt your butter in a large wide sauté pan and sear your cabbage for 4-5 mins to gently char on all sides. Then deglaze the pan with your cider. Reduce for 3-4 mins and add stock, rosemary and orange zest. Season with a generous pinch of sea salt and peppery and cover with a lid to braise or make a cartouche with a sheet of baking parchment.
- Cook on a medium heat for 15-20 mins until the core is tender and the stock reduces so that the cabbage is lovely and sticky. You can blowtorch to finish or flame grill over flames before serving.
- Roast your diced potatoes for 20 mins and season with a good pinch of sea salt and peppery.
- Serve the roasted potatoes on some squash puree and top with chopped parsley.