Have you tried charred hispi/pointed cabbage? Oh my goodness, I love it! Its totally unlike old school soggy cabbage. Charring the outside completely transforms and elevates it to something quite special – soft and buttery on the inside, cispy and caramelised on the outside.
I could wolf them down just as they are, and they are a brilliant side dish. But here I’ve combined them with a simple but delicious tomato, pea and coconut curry. I think it works so well together.
Some delicious ways to eat your charred cabbage;
- Dressed with tahini dressing and dukka
- On a bed of butter bean hummus
- With satay sauce and herby rice
I hope you enjoy! Much love, Niki xxx
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Here's a sneak peak...
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