Hispi Cabbage with Honey Miso Cashews on a bed on creamy labneh. Drizzle over a glug of chilli infused olive oil for a delicious vegetarian side.
The trick is in a good massage
I was inspired to make this after having the most unbelievably tender hispi cabbage at the Oystercatcher in Manchester. Make sure to massage the oil in to all the little nooks and crannies of the leaves, then griddle until deeply charred before a quick roast in the oven. Then enjoy tearing into buttery soft cabbage leaves. This isn’t your old school dinner cabbage.
Leave a comment and let me know how you get on making my Hispi Cabbage with Honey Miso Cashews. I would love to see your creations over on instagram!
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Hispi Cabbage with Honey Miso Cashews
Charred buttery hispi cabbage with crumbled honey miso cashews, creamy labneh and chilli infused olive oil.
Servings: 2
Ingredients
For the cabbage
- 1 hispi or pointed spring cabbage
- 1.5 tbsp olive oil
- Good pinch of salt and pepper
For the honey miso cashews
- 50 g cashews roughly chopped
- 1.5 tsp honey
- 1 tsp olive oil
- 1/2 tsp white miso paste
- 1 tbsp chilli infused olive oil to serve
Instructions
- Pre heat the oven the 200C/ fan 180.
- Slice the cabbage lengthways into quarters, keeping the root in tact.
- Massage the olive oil and salt and pepper into the cabbage leaves, including all the folds.
- Heat a griddle pan over a medium heat. Char the cabbage leaves for 3 minutes, turn over and char for a further 3 minutes.
- Place the cabbage on a baking tray and roast until tender, about 20-25 minutes.
- Whisk together the honey, olive oil and miso. Add the cashews and stir well to combine.
- Spread out on a baking sheet lined with baking parchment. Roast for 10 minutes at 200C/ fan 180.
- Spread a thick layer of labneh on to a serving platter. Place over the griddled cabbage, roasted cashews and a good drizzle of chilli infused oil.