London-based chef Jackson Boxer has shared a vegetarian recipe that transforms hispi cabbage into a dish with the comforting texture of pasta, but without the carbohydrates. The recipe, published by The Guardian, highlights the sweet nature and pliant structure of the hispi variety, which can withstand high heat to become caramelized and smoky while retaining a bright crunch.
Preparing the cheese cream
The foundation of the dish is a rich, smooth emulsion made from egg yolks, lemon juice, garlic, sherry vinegar, and mature farmhouse cheddar. Boxer notes that vegetarian parmesan can be used as an alternative to the cheddar for those adhering to strict vegetarian diets. The ingredients are whisked together in a steel bowl set over simmering water until they reach 75C. Once this temperature is achieved, melted unsalted butter, extra-virgin olive oil, and creme fraiche are slowly whisked in to create a stable sauce. The mixture is then covered and cooled to room temperature before serving.
Cooking the cabbage and seeds
For the main component, 1kg of hispi cabbage is trimmed and cut into 2cm-thick ribbons. The cabbage is tossed in extra-virgin olive oil and sauteed in small batches in a smoking hot, heavy pan. This high-heat method ensures the cabbage colors aggressively and caramelizes without burning. Each batch is spread out on a tray to cool evenly, preventing the leaves from steaming in their own residual heat. Once cooled, the cabbage is dressed with flaky sea salt and chardonnay vinegar.
Simultaneously, the recipe calls for toasted sunflower seeds to add texture. 100g of seeds are mixed with white soy sauce and white sugar, then left to sit for 10 minutes to allow the sugar to dissolve. The seeds are spread on a tray and roasted in an oven set to 180C (160C fan) or 350F. They are mixed and roasted in intervals of five, five, and three minutes until they achieve an even brown color. After roasting, the seeds are left to cool.
Serving the dish
Boxer describes the final plate as having the satisfaction of a hearty bowl of pasta without the enervating effect of heavy carbs. The dish is intended to work fantastically as a side dish, either accompanying toasted whole grains or grilled mushrooms. To serve, the sauteed cabbage is divided among four plates. The cheese cream is gently warmed and spooned decoratively over the cabbage. The dish is finished with the toasted sunflower seeds, freshly ground black pepper, minced chives, and optional smoked chilli flakes for heat.
Jackson Boxer is the chef and owner of Brunswick House, Vesper, and Dove in London. He also serves as the culinary director of Cowley Manor near Cheltenham and the Henrietta in London.
Source: The Guardian
