Mary Berry’s Hispi Cabbage Noisette
Mary Berry's hispi cabbage noisette is our favourite way to prepare a pointed cabbage for a roast. The cabbage wedges are pan-fried in brown butter to give them plenty of caramelisation and a delicious nutty flavour.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
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Introduction
Hispi cabbage, also known as pointed cabbage, is my absolute favourite and I could eat this as a meal on its own. It also goes well with steak.
Ingredients
| 1 large | Hispi cabbage |
| 75g (3oz) | butter |
| finely grated zest and juice of ½ lemon |
Method
Remove any outer distressed leaves of the cabbage and discard.
Cut the cabbage into 6 equal wedges lengthways through the root.
Bring a large saucepan of salted water to the boil. Add the cabbage wedges and cook for about 3 minutes. Lift out carefully with a slotted spoon and drain well.
Melt half of the butter in a wide frying pan over a high heat. When it is foaming, add the cabbage wedges and fry each wedge for 2–3 minutes on each side, until dark golden in colour. Transfer to a hot serving plate.
Add the lemon zest and juice and the remaining butter to the frying pan, and melt together. Pour over the cabbage wedges, season with salt and freshly ground black pepper and serve hot.
Mary’s Tips:
* Can be boiled up to 4 hours ahead. Pan-fry to serve.
* Not suitable for freezing.
Drain the cabbage wedges well before adding to the hot butter in the frying pan to prevent spitting.
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