Our roasted cabbage wedges maintain a little bit of crunch and are packed with natural sweetness.This winter green veg – in season in February – is also great as an accompaniment to a simple grilled chicken breast or steak.Ingredients 1 small winter green cabbage, cut into 8 wedges, core trimmed.This recipe can be adapted to use with Savoy cabbage or Brussels sprouts, but cook them in a pan and toss in the seeds. .

Grilled hispi, Turkish cauliflower and coconut kale: Yotam

September’s a month that always feels a bit like a new term, whether or not you’re packing the kids back to school.Cabbage is just one member of the brassica family whose leaves, flowers, stems and roots can all be eaten – think broccoli, brussels sprouts, cauliflower, kale, hispi … The solution to that familiar school corridor smell is not to overcook it and to balance it with something creamy (such as yoghurt) or sweet (such as coconut).Roast cauliflower with yoghurt and spicy red pepper sauce (pictured top).Red pepper paste is essential to Turkish cuisine, and regularly puts in an appearance in dolmas, bulgur dishes and all sorts of dips.You can buy it in most Middle Eastern shops or online, but don’t worry if you can’t find any: use tomato paste mixed with a little extra aleppo chilli instead.Once hot, add the onion and an eighth of a teaspoon of salt and cook, stirring occasionally, for 15-18 minutes, until soft and browned.Take off the heat, stir in a pinch of salt and a good grind of pepper, and transfer to a medium heatproof bowl.Stir the coriander, caraway, sumac, mint, half the pine nuts, the remaining tablespoon of lemon juice and a good grind of pepper into the cauliflower bowl.To serve, spread the yoghurt sauce over a shallow platter and arrange the cauliflower mixture on top.Spoon over half the red pepper sauce, then top with the extra mint leaves and the remaining pine nuts.Yotam Ottolenghi’s grilled hispi cabbage with coriander, garlic, chilli and lime oil.This sweet cabbage is deliciously complemented by the hot and fragrant chilli and lime oil: make sure you serve it with plenty of crusty bread to mop everything up with.Grill four cabbage quarters, turning as necessary, for about four to five minutes, so they’re softened and nicely charred on all three sides.Put the remaining 90ml oil in a small saute pan on a medium-high heat and, once hot, add the chopped coriander and fry for three minutes, until deeply green.Off the heat, stir in the coriander seeds, paprika and a quarter-teaspoon of salt, then add the lime juice.Spoon the oil and solids all over the grilled hispi, top with the coriander leaves and serve warm with the lime wedges on the side.I’ve used jarred chickpeas, because they’re softer and therefore easier to eat, but tinned or cooked from dried will also work here.Once hot, add the fresh coconut and the curry leaves, and fry, stirring occasionally, for about five minutes, until golden.Pour in the coconut milk, add three-quarters of a teaspoon of salt and a good grind of pepper, cover and leave to cook for 10 minutes, until the kale is nicely tender.Transfer the kale mix to a large, shallow bowl and top with the remaining coriander leaves and some of the crisp coconut mixture. .

Charred Hispi Cabbage with Sesame Edamame & Gomashio

The dressed edamame beans make a great base for a salad – just add roast veg, leaves, fresh veggies – your preference. .

Thomasina Miers' recipe for braised hispi cabbage with chorizo and

Healthy eating is big news, but we are simultaneously being told that the nutrition in food is plummeting as soil is overworked from intensive farming.Warm half the olive oil in a large frying pan that can comfortably fit the cabbage wedges, and add the chorizo and garlic.Add the cabbage cut side down in batches and fry in the oil until the wedges begin to colour.Pour the chickpeas, reserved garlic, tomatoes, paprika, remaining two tablespoons of oil and wine into the pan and season generously.Break up the tomatoes with a wooden spoon, pop in the thyme and simmer for five minutes to reduce, then pour the mix all over the cabbage.To make this stretch further, shred the cabbage, braise it with the rest of the ingredients and serve with nutty, short-grain rice. .

Chinese cabbage stir-fry, two ways (手撕包菜)

Hand-torn leaves cooked to a tender-crispy texture, Chinese style cabbage stir-fry is simple yet delicious.This recipe shows you two versions: a vegetarian one with Mala seasoning & a meaty one with Chinese sausage.It also has loosely packed leaves and a similar taste to Taiwanese flat cabbage.Unlike the usual knife-cutting method, cabbage is torn manually into irregular pieces.I haven’t found reliable scientific explanations to support this belief (let me know if you have any idea), but I always do so for the following reasons:.Hand tearing makes it easier to remove the stem of each cabbage leaf.Since this is a quick stir-fry, the hard, thick stems wouldn’t cook through when tender, thin leaves are ready to be dished out.Since this is a quick stir-fry, the hard, thick stems wouldn’t cook through when tender, thin leaves are ready to be dished out.For the best taste & texture, ideally, you’ll need a traditional Chinese wok to cook this cabbage stir-fry.Also, its deep-bowl shape helps the ingredients to stay inside while tossing (uncooked cabbage pieces are particular bulky).They heat up super fast and easily remain the highest possible temperature evenly.The fast stir-fry process helps the vegetable to achieve a tender-crispy texture and retain most of its pigments and nutrients.Before you start, make sure you have all the ingredients (including seasonings) at a reachable distance so you don’t struggle to get them while holding a smoking wok.Due to the high temperature, food burns easily in a wok, especially the spices and small-sized ingredients, such as garlic, ginger, scallions, etc.Throughout the process, make sure you stir constantly to ensure even heating and to avoid burning.Make sure you don’t burn them otherwise you’ll get an unpleasant bitter taste (Read my complete guide to Sichuan pepper if you wish to learn more about this unique Chinese spice).Make sure you don’t burn them otherwise you’ll get an unpleasant bitter taste (Read my complete guide to Sichuan pepper if you wish to learn more about this unique Chinese spice).It’s very common to use a small amount of meat in Chinese vegetable stir-fries to enrich the taste.For this recipe, I use Chinese sausage to lend a nice smoky & sweet flavour to the cabbage.Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch.This allows time for some of the fat in the sausage to leak out before adding the cabbage to the wok.No one in our Red House is vegetarian but we all love vegetables and regularly eat veggie-based meals.▢ ½ teaspoon light soy sauce 5 Secrets of Authentic Chinese Cooking Get the guide for FREE Instructions For the vegetarian version Add cooking oil and Sichuan peppercorns to a cold wok.Fry ginger, garlic and dried chillies in the oil briefly then stir in cabbage.When the cabbage wilts, add soy sauce, black rice vinegar, salt and sugar.Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch.Show me your dish or ask me questions @red.house.spice Author: Wei Guo. .

Hispi cabbage recipes — Falcon Enamelware USA

You’ll recognize it at your local grocer or supermarket through its pointy cone-like shape and sweetly leafy green appearance.One cabbage is the perfect size for serving a hungry couple or a family of four, meaning there’s no waste. .


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