Directions
- 1Finely chop one shallot.
- 2Finely grate 35g of Parmesan cheese.
- 3Finely chop a small bunch of chives.
- 4In a bowl, combine the grated Parmesan, chopped shallot, chopped chives, 20g chopped walnuts, and ½ tsp of chilli flakes (optional).
- 5Add 50ml of light olive oil to the mixture and stir well to combine.
- 6Halve or quarter two hispi cabbages depending on size.
- 7Heat some olive oil in a frying pan and sear the cabbage halves or quarters until golden brown.
- 8Place the seared cabbage pieces on a baking tray.
- 9Fill the cavities of the cabbage with the Parmesan and herb mixture.
- 10Pour 300ml of chicken or vegetable stock into the baking tray.
- 11Sprinkle extra Parmesan cheese and chopped walnuts on top of the cabbage.
- 12Garnish with fresh parsley or more chives.
- 13Bake in the oven until tender and slightly caramelized.
Ingredients
- 2 hispi cabbages
- 35 g Parmesan, finely grated
- 1 shallot
- 1 garlic clove
- 5 g chives
- 20 g walnuts, chopped
- 0.5 tsp chilli flakes
- 50 ml light olive oil
- 300 ml chicken or vegetable stock
- 0 parsley
Equipment
knifecutting boardgraterfrying panbaking trayspoonfork
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