Sticky Hispi Cabbage With Crispy Shallots
Sticky Hispi Cabbage With Crispy Shallots

Sticky Hispi Cabbage With Crispy Shallots

Hispi cabbage is such a great ingredient and this recipe involves pan-frying it in brown butter and then coating it with a sorrel hoisin sauce. The cabbage leaves get lovely and glazed and slightly crispy in all the right places.
Photography: YUKI SUGIURA

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Total Time
40 Minutes
2 tbsp of vegan block butter
1 hispi (sweetheart) cabbage, halved lengthways
2 garlic cloves
1 splash of vegetable stock
1 x quantity Sorrel Hoisin Glaze
1 sliced red chilli
1 handful of crispy shallots
Sorrel Hoisin Glaze
400ml of sorrel soft drink
1 scotch bonnet
4 allspice berries
100ml of hoisin sauce
Step 1

Preheat the oven to 170°C/375°F/Gas 5. Heat the butter in a lidded, ovenproof frying pan over a medium heat until foamy, then add the cabbage cut side down. Press into the frying pan and caramelise for 4-5 minutes.

Step 2

Once lovely and caramelised, flip over, add the garlic cloves, season with salt and baste with the brown butter. Add a splash of vegetable stock, cover and steam for 5-6 minutes until just cooked through.

Step 3

For the sorrel hoisin glaze, combine the sorrel, whole Scotch bonnet and allspice in a saucepan, bring to the boil, then reduce by half – it should hold on the back of a spoon and be sticky. Add the hoisin sauce.

Step 4

Glaze cabbage with some of the sorrel hoisin, then transfer to the oven and roast for 15 minutes until caramelised.

Step 5

To serve, spread a little of the sorrel hoisin over the base of a serving dish and add the cabbage on top. Garnish with the chilli and crispy shallots.

Recipe courtesy of Plentiful by Denai Moore (Hardie Grant, £24) Photography: Yuki Sugiura.

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