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.
Ingredients
Serves 2
- 500g diced roasted potato
- 1/2 tsp sea salt and peppery
For the braised cabbage:
- 1 hispi cabbage, quartered lengthways
- 50g butter
- 1 tbsp rosemary, finely chopped
- Zest 1 orange
- 75ml cider
- 150ml veg stock
- Pinch of sea salt and peppery
To serve:
- Butternut squash puree
- Chopped parsley
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
