Braised Hispi Cabbage, Cauliflower & Crispy Onion

Perfect starter or side dish!

1 hour

Serves 2

What you'll need…

  • For the cauliflower sauce: 1 whole cauliflower (leaves trimmed)
  • 700g double cream
  • 200g unsalted butter
  • Salt & white pepper to taste
  • 50g Dijon mustard
  • Zest of 1 lemon
  • For the braised cabbage: 1 Hispi cabbage
  • 200ml white wine
  • 50ml cider vinegar
  • 4 tsp fennel seed
  • 1 clove of garlic, crushed
  • Salt and black pepper to taste
  • 50ml olive oil
  • 50g caster sugar
Hispi cabbage

The method

1

Cauliflower Sauce Recipe
Roughly dice your cauliflower and place it into a large saucepan with cream. Season and bring to a boil before turning down and gently simmer until soft (around 25 minutes).

2

Put the cooked cauliflower, butter, dijon mustard and half of the cream you used to cook the cauliflower into a blender and blitz until silky smooth. Check seasoning and finish with lemon zest.

3

Braised Hispi Cabbage Recipe

Preheat oven to 220°C. Wash cabbage and cut in half; place flat side down onto a baking tray.

4

In a bowl, mix together garlic, oil, wine, fennel seed, sugar and vinegar to make a dressing.

5

Pour mixture over cabbage, season well and roast at 220°C for 10 minutes. Turn the oven down to 140°C, cover the cabbage and continue to cook for 30 minutes or until soft.

6

Jake Boyce, Head Chef at Groobarbs Field Kitchen

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