Charred Hispi Cabbage with Brown Butter

Ingredients

• 1 hispi or pointed cabbage, about 800 g
• 8 g fine salt
• 25 ml rapeseed oil
• 120 g unsalted butter
• 25 g capers, rinsed and drained dry
• 30 ml lemon juice
• 15 g flat parsley, chopped
• 30 g coarse sourdough breadcrumbs
• black pepper

The skills inside

Brown butter

Allergen screen

Found: gluten · dairy

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Quarter the cabbage through the root so each wedge holds together, salt the cut faces and leave 15 minutes, then blot. 15 min
2. Heat a heavy pan until a drop of water skitters, add the oil and lay the wedges on one cut face; do not move them for 4 to 5 minutes, until the face is mahogany with black frilled edges, then repeat on the second face. 5 min
3. Transfer the pan to a 200C (390F) oven for 8 to 10 minutes, until a knife slips into the root end without effort while the leaf edges stay crisp. 10 min
4. Melt the butter in a pale pan over medium heat and cook until it stops foaming, the solids on the base go the colour of hazelnut skin and it smells of toasted nuts, then drop in the capers and breadcrumbs and pull it off the heat immediately.
5. Add the lemon juice to stop the butter cooking, stir in the parsley and pour the whole pan over the wedges.