Braised hispi cabbage with Herb Potatoes and Cornish Sea Salt

  • Braised Cabbage With Herb Diced Potatoes

Braised hispi cabbage with Herb Potatoes and Cornish Sea Salt

James Strawbridge whips up a delicious guilt-free dish that both vegans or meat-eaters will love. Braised hispi cabbage works well as a veggie side dish or to create the perfect meat-free, mid-week meal with oven ready diced herb potatoes.

Method

  • 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