Hispi cabbage with brown butter pecan vinaigrette

Hispi cabbage with brown butter
pecan vinaigrette

Ingredients
for 4 persons

For the Hispi cabbages

2 medium sized Hispi cabbages
Drop of olive oil
Salt

For the brown butter pecan vinaigrette

50 gram pecan nuts (toasted)
125 unsalted butter
1/2 bunch curly parsley
20 ml sherry vinegar
Salt

Method

For the hispi cabbages

1. Cut the cabbages in quarters and coat lightly with olive oil and a
sprinkle of salt.

2. Heat up the griddle and cook the cabbage for 4-5 minutes on the
first side or till they are dark brown.

3. Turn them over and cook the second side till it’s dark brown as well.

4. Turn the cabbages over and move the Plancha to a
moderate heat zone.

5. Cook for 10-15 minutes till they are cooked all the way through to
the middle.

For the brown butter pecan vinaigrette

1. Melt the butter in a small saucepan and keep cooking the butter till it
starts to caramelise. Prepare a small pan or bowl with a sieve for
when the butter is at the right temperature.

2. Keep cooking the butter till it is brown and aromatic. Pour it through
the sieve into a clean pan and set aside to cool down.

3. Toast the pecan nuts and chop coarsely.

4. Chop the parsley.

5. Mix the brown butter, px vinegar, pecans and parsley together.

6. Finish with a pinch of salt

To finish

Serve the cabbage on a tray or on the Plancha and top with the brown
butter pecan vinaigrette.

At home

You can recreate this dish in the oven at 220°C at home.
Simply coat the cabbage with olive oil and roast it on a large oven
tray till all sides are nice and dark.
Season them with a pinch of salt and serve with the brown butter
vinaigrette.