Cabbage is one of THE ‘it’ ingredients of the moment. Its gut-friendly credentials and affordability make it a real winner in the kitchen.
Oh, and cabbage is super versatile too. Transform it into kimchi. Shred into slaws and stir fries. Use red cabbage raw in salads or slowly braised with aromatics and wine into the most incredible side for roasted meats.
Here, we’re taking the humble veg up a notch. Baking cabbage in the oven unleashes a nutty, savoury but sweet flavour.
This is supercharged with a butter enhanced with Great British Food Award-Winning Garlic Fava Miso (crafted by Umami Chef using fermented British fava beans).
Great British Food Award-winning Stornoway Black Pudding from Charles Macleod is crumbled over the top with a squeeze of lemon for brightness.
This will give you all the feels. Delicious on its own with bread for mopping, or as a side for roast pork or chops, or even alongside white fish. Use hispi cabbage which cuts neatly into attractive wedges and cooks the most consistently.
Ingredients (makes 8 wedges)
- 2 large hispi cabbages
- Oil to brush
- Seasoning
- 1 lemon
- 200g black pudding
- 150g unsalted butter at room temperature
- 3tbsps Garlic Fava Miso
Method
1. Set the oven to 220C. Allow to heat up for 20 minutes.
2. Leaving the root/base intact, cut each cabbage into four pieces lengthways. Brush with oil and season.
3. Pop the cabbage pieces into a dish and bake for 25-30 minutes. It will be cooked through with a little bite, and the edges will be charred.
4. While the cabbage bakes, combine the butter, miso paste and a spritz of lemon in a bowl.
5. Crumble the black pudding into a frying pan into very small pieces and cook until a little crunchy.
6. During the last 10 minutes of cooking dot the butter over the cabbage pieces in the oven. Baste after five minutes.
7. Serve the cabbage to the table, spooning the juices over, and finishing with the black pudding crumb.
