Asian Style Roast Pointed Cabbage
If you follow us on Instagram, you will have seen that this is the week of the Giant Pointed Cabbage here at the farm!
Cat, our Assistant Grower, ably demonstrated that our Hispi cabbages are indeed bigger than her head, on our most recent reel online! Do check it out if you fancy a giggle!
Hispi are a German variety that are pointy and sweeter than a normal cabbage. Harvested in Summer, they are great for fermenting or roasting. There are lots of recipes online to choose from, but this one concocted by our sous chef Claire really is a winner, bursting with flavour, quick to make and very moreish indeed.
Serves 4 as a side
1 head of hispi cabbage (aka sweetheart cabbage, filderkraut cabbage or pointed cabbage)
2 tbsp sunflower oil
seasoning (salt and pepper)
For the dressing
2 tsp honey
2 tsp light soy sauce
2 tsp dark soy sauce
1 tsp sesame oil
1 tsp chilli flakes
3-4 cm piece of peeled, grated root ginger
2 cloves minced garlic
1 tbsp water
To serve
A couple of teaspoons of sesame seeds
2 scallions, the green bits, thinly sliced.
Turn your oven on to 200°C, pop the sunflower oil into your roasting tin and into the oven.
Prep the cabbage by removing the outer leaves, then cut your cabbage into 8 wedges.
Wash each wedge, gently separating the leaves and removing any dirt or critters.
Sprinkle seasoning over the wedges.
When the oven is up to temperature, take out the roasting tin and lay the cabbage wedges down on their sides in the tin. Put them in the oven for 5 mins.
In the meantime make the dressing. I like to start by prepping the garlic and ginger, then scooping them into a clean jam jar. Then measure all the wet ingredients and chilli flakes into the jar, seal and shake.
A note on the soy sauces (light versus dark) - If you only have one or the other, it is totally cool to just use what you have. Light soya is used for seasoning and dark is for colouring.
Back to the cabbage! Take the roasting tin out of the oven and turn wedges over, before putting them back in the oven for a further 5 minutes.
Once your five minutes is up, pour over your dressing over the cabbage wedges, coating them thoroughly, before returning to the oven for a final 15 minutes, or until the core has softened.
To serve, sprinkle with sesame seeds and chopped scallions, and eat with jasmine rice.