Charred hispi cabbage makes a comforting yet refined winter dish, perfect for cold weather meals when seasonal vegetables and warming flavours come into their own. Slowly caramelised in butter and brandy, the cabbage is paired with a silky chestnut cream sauce and finished with a crisp chestnut and nut crumb for contrast. Rich without being heavy, this hispi cabbage with chestnut cream is an elegant vegetarian main or standout side - ideal for slower, more thoughtful cooking at the start of the year.
Number of servings: 4
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Chestnut cream:
150g cooked chestnuts, roughly chopped
150ml double cream
30g unsalted butter
A pinch of freshly grated nutmeg
Salt and freshly ground black pepper
Optional: 1 tsp brandy
Hispi Cabbage:
1 medium hispi cabbage, halved or quartered
30g unsalted butter
2 tbsp olive oil
1 tbsp brown sugar or maple syrup
120ml brandy (½ cup)
Salt and freshly ground black pepper
Chestnut & Herb Crunch:
50g cooked chestnuts, roughly chopped
25g toasted hazelnuts or walnuts, roughly chopped
40g panko breadcrumbs
30g unsalted butter, melted
1 tsp fresh thyme leaves
Salt and pepper
Method
Preheat the oven to 180°C (160°C fan).
Start with the chestnut cream. Add the chopped chestnuts, double cream and butter to a small saucepan and place over a low heat. Cook gently for 8–10 minutes, stirring occasionally, until the chestnuts are completely soft.Â
Remove from the heat, add the nutmeg and brandy (if using), then blend until smooth and silky. Season with salt and freshly ground black pepper, set aside and reheat gently when ready to plate.
Heat the butter and olive oil in a Season Cast Iron Shallow Casserole over medium heat. Place the hispi cabbage cut-side down in the pan and cook for around 6 minutes until deeply golden. Flip and cook the other cut side for a further 3 minutes, then carefully transfer the cabbage to a plate.
Add the brown sugar (or maple syrup) and brandy to the pan. Allow it to bubble, scraping up any caramelised bits from the base to deglaze the pan.
Return the cabbage to the casserole, turning to coat in the sauce. Cook for 1 minute per side, seasoning well with salt and freshly ground black pepper.
In a bowl, mix together the chopped chestnuts, toasted nuts, panko breadcrumbs, melted butter and thyme leaves. Season lightly with salt.
Scatter the crumb generously over the cabbage, transfer the casserole to the oven and bake for 10 minutes, until the cabbage is tender and the crumb is golden.
To serve, spoon or swipe the warm chestnut cream onto plates, place the roasted hispi cabbage on top, finish with extra nut crumb and a light drizzle of olive oil. Serve immediately.
