Grilled Hispi Cabbage & Romesco
Grilled Hispi Cabbage & Romesco

Grilled Hispi Cabbage & Romesco

Whenever hispi cabbages are in season, it's often preferable to meat or fish because it’s got so much flavour. Hispi has a sweeter taste, and it doesn’t take long to cook, either. You can cook this over a charcoal grill – that's the way to get the best results.

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4 as a side or starter
1 hispi cabbage
Sea salt & freshly ground black pepper
500ml of vegetable stock
For The Romesco
300g of romano peppers
35g of confit garlic
35g of confit garlic
30g of toasted blanched almonds
25ml of oil
5g of salt
Pinch of sweet & smoked paprika
Pinch of crushed black pepper
2 tsp of Jerez (sherry) vinegar
Step 1

Pre-heat the oven to 200°C (400°F/Gas 6) and prepare a charcoal grill.

Step 2

To make the romesco, start by roasting the peppers over an open flame (either on the hob or barbecue) until they are burnt all over. Leave them to cool slightly, before peeling them by hand and deseeding them. Then place all the ingredients in a food processor and pulse to a semi coarse consistency. Set aside.

Step 3

Cut the hispi in half lengthwise. Season with salt and pepper and place cut-side down in a roasting tray. Pour in the vegetable stock and roast in the oven for 15-20 minutes, until just soft. Remove from the stock, which can now be discarded, and let drain. Grill over charcoal for 5-7 minutes until blackened all over. Serve with a dollop of romesco on top.

Oren: A Personal Collection of Recipes and Stories from Tel Aviv by Oded Oren (£18.85, Hardie Grant) Photography by Issy Croker

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