Charred Hispi Cabbage with Crispy Capers and Garlic

Thick wedges of hispi cabbage seared hard until blackened at the edges, then dressed with hot olive oil, fried capers, garlic and lemon.

By ·

Charred wedges of hispi cabbage on a plate, glossy with olive oil and scattered crispy capers
Prep
5 mins
Cook
20 mins
Total
25 mins
Makes
2 servings
Print

Ingredients

0 of 7 ticked

Measurement system

Method

5 steps

  1. Get a heavy frying pan properly hot over high heat with a thin film of neutral oil. It should be just short of smoking.

  2. Lay the cabbage wedges cut-side down and then leave them completely alone. Resist moving them. You want a genuinely blackened surface, not a pale tan one.

    Timer: 5 minutes

    5 minutes remaining

  3. Turn onto the second cut side and repeat. Season, add a splash of water, cover and steam until a knife slides into the thickest part with no resistance.

    Timer: 7 minutes

    7 minutes remaining

  4. Move the cabbage to a warm plate. Wipe the pan, add the olive oil and heat over medium. Add the capers — they will spit — and fry until they burst open and turn crisp.

    Timer: 1 minute 30 seconds

    1 minute 30 seconds remaining

  5. Add the garlic and cook, swirling, until pale gold. Take the pan off the heat, add the lemon juice, then pour everything over the cabbage and finish with lemon zest and flaky salt.

    Timer: 1 minute

    1 minute remaining

Equipment

  • Heavy cast-iron or steel frying pan

Notes from testing

Cut thick, seared properly and left alone in the pan long enough to char, cabbage turns sweet and almost meaty.

The dressing takes two minutes. Frying the capers in the oil makes them burst open and crisp, and the oil picks up their saltiness on the way.