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Mary Berry's Hispi Cabbage (Sweetheart Cabbage) Noisette

A three-ingredient side dish of hispi cabbage wedges, parboiled then pan-fried in browned butter with lemon, from Mary Berry's Cook and Share.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 1 large hispi cabbage also sold as sweetheart or pointed cabbage
  • 75 g 3oz butter, divided
  • Finely grated zest and juice of ½ lemon
  • Salt and freshly ground black pepper

Method
 

  1. Remove any tired or discoloured outer leaves from the cabbage and discard.
  2. Cut the cabbage into six equal wedges lengthways, straight through the root end, so each wedge holds together.
  3. Bring a large pan of salted water to the boil. Add the cabbage wedges and cook for 3 minutes, until tender but still holding their shape.
  4. Lift the wedges out with a slotted spoon and drain very well. This step matters, as wet cabbage will spit in the hot butter.
  5. Melt half the butter in a wide frying pan over a high heat. Once foaming, add the cabbage wedges and fry for 2-3 minutes on each cut side, until dark golden and charred at the edges.
  6. Transfer the wedges to a warm serving plate.
  7. Add the lemon zest, lemon juice and remaining butter to the same frying pan. Melt together, scraping up any browned bits from the pan.
  8. Pour the lemon butter over the cabbage, season well, and serve immediately.

Notes

 
  • Can be made ahead: parboil the wedges up to 4 hours in advance, then pan-fry in the butter just before serving.
  • Not suitable for freezing, best eaten the same day.
  • Swap hispi for Savoy cabbage if unavailable, though it may need a minute or two longer to parboil.