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Hispi Cabbage with Honey Miso Cashews

Charred buttery hispi cabbage with crumbled honey miso cashews, creamy labneh and chilli infused olive oil.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Side Dish
Keyword: vegetarian
Servings: 2
Author: aveggiefeast

Ingredients

For the cabbage

  • 1 hispi or pointed spring cabbage
  • 1.5 tbsp olive oil
  • Good pinch of salt and pepper

For the honey miso cashews

  • 50 g cashews roughly chopped
  • 1.5 tsp honey
  • 1 tsp olive oil
  • 1/2 tsp white miso paste
  • 1 tbsp chilli infused olive oil to serve

Instructions

  • Pre heat the oven the 200C/ fan 180.
  • Slice the cabbage lengthways into quarters, keeping the root in tact.
  • Massage the olive oil and salt and pepper into the cabbage leaves, including all the folds.
  • Heat a griddle pan over a medium heat. Char the cabbage leaves for 3 minutes, turn over and char for a further 3 minutes.
  • Place the cabbage on a baking tray and roast until tender, about 20-25 minutes.
  • Whisk together the honey, olive oil and miso. Add the cashews and stir well to combine.
  • Spread out on a baking sheet lined with baking parchment. Roast for 10 minutes at 200C/ fan 180.
  • Spread a thick layer of labneh on to a serving platter. Place over the griddled cabbage, roasted cashews and a good drizzle of chilli infused oil.