Charred Cabbage with Smoked Paprika
Charred cabbage is a revelation — who knew that cooking cabbage in this way could taste so delicious and lift this humble vegetable into a whole new cheffy world?
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
½ - 1 medium cabbage
1 tbsp light olive
oil or a neutral oil
110g butter
Flaky sea salt
Fresh black pepper
2-3 tsp smoked paprika
2 tbsp freshly
chopped parsley
125g toasted hazelnuts,
coarsely chopped
Method
Trim the cabbage. Cut into four or six wedges depending on the size.
Heat a cast iron pan, add a little oil, swirl to coat the bottom of the pan. Lay the cabbage wedges cut side down on the pan, cook on a medium heat for 5 minutes or until well seared on one side.
Flip over onto the other and continue to cook until both surfaces are well charred. Add butter to the pan. When the butter melts and becomes pale ‘noisette’, spoon all over the cabbage several times.
Sprinkle with sea salt, freshly ground black pepper and continue to baste regularly until tender.
Test with a cake skewer or the tip of a knife close to the stalk to make sure it’s tender through.
Add the smoked paprika and some of the chopped parsley to the butter and baste again.
Transfer to a serving platter or individual serving plates.
Scatter some coarsely chopped toasted hazelnuts and the remaining parsley over the top and serve immediately.
