Chef Laura Pope’s new favourite way to cook these beautiful little pointy cabbages; this method is so easy – especially as you make them in advance to serve at room temperature – and they are delicious served with supper or as an accompaniment to a Sunday roast.
- 120ml light olive oil
- Zest and juice of 1 large lemon
- 1 garlic clove, crushed
- 2 Hispi cabbages (the small, pale green pointy ones with the smooth leaves), outer leaves removed and cut into eighths lengthways
- Leaves from a few sprigs of fresh thyme
- 50g mature Comté (18 to 24-month), finely shaved
1Preheat oven to 240℃ (220℃ fan).
2Mix together the olive oil, lemon zest (not the juice yet!), garlic, ¼ teaspoon fine salt, a few grinds of black pepper and the thyme leaves. Set aside 2 tablespoons and pour the rest over the cabbage in a large bowl, then gently toss well to coat.
3Arrange the cabbage on two large, lined baking trays and roast in the centre of the oven for 20 to 25 minutes until the edges are crisp and golden – after 10 minutes, you’ll need to swap the baking trays around so that the cabbage wedges cook evenly.
4Gently arrange the cabbage on a large serving plate and let it cool for 10 minutes.
5Meanwhile, add the lemon juice to the remaining 2 tablespoons of oil mix and drizzle it evenly over the cabbage. When you’re ready to serve, scatter over the shavings of Comté.