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Charred hispi cabbage w/ provolone, garlic & cream sauce

Ingredients for 2 people:

This is my adaptation of Nieves Barragan's Braised hispi cabbage with garlic cream sauce from her brilliant cookbook "Sabor" 

For the cabbage:
1 Hispi cabbage, cut into 4 lengthways
50ml of chicken stock
salt and pepper

For the sauce:
50g Provolone cheese or parmesan 
125g of garlic cloves
150g of double cream
75ml of chicken stock
pinch of smoked paprika
salt and pepper

Place the hispi in a medium hot pan and sear until caramelised on one side, then turn them over and caramelised them on the other side. Place into a small baking tray, season with salt and pepper and pour the stock in. Place in a preheated oven for 10 min. 
To make the sauce place the garlic in a sauce pan and cover them with cold water. Bring to the boil then rinse, add fresh cold water and rinse again. Repeat this 3 more times then drain a final time, pour over the cream, stock and season. Bring to the boil then remove from the heat and add the cheese. Stir until it melts. Then blend the mixture until smooth. 

Pour the sauce over the hispi and add any toppings of your liking. We added crispy fried onions and toasted pumpkin seeds. 

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