Hispi Cabbage
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4 as a side dish
- 1 Hispi cabbage or regular cabbage around 550g/1.2lbs
- 4 tablespoons oil
- 1/2 cup/60g/1.7ozs breadcrumbs (I used fresh rye breadcrumbs)
- 40ml/1.4flozs extra virgin olive oil
- 1 teaspoon garlic powder (or 2 finely chopped garlic cloves)
- 1.5 - 2 tablespoons Muraca spicy hot cream peppers
- Zest of 1 small lemon
- 1 cup/250g/8.8ozs Greek yogurt (or use a vegan yogurt if you want to keep it vegan)
- 1/2 cup chopped chives
Step 1 - Preheat oven to 180C/350F and line a baking tray with parchment. Cut the cabbage in quarters and drizzle with oil. Roast for 25-35 minutes until caramelised
Step 2 - Then make the pangrattato. In the same frying pan on medium heat add the breadcrumbs and fry until crisp. Add the oil and allow to absorb and become crispier and browned but make sure that it doesn't burn. Add garlic powder and cook for 1 minute. Then stir in the Muraca and lemon zest. Remove from heat. Take a plate and spread out yogurt in a thin layer. Place the cabbage wedges on top and generously sprinkle with the pangrattato and chives.