3 ways with Hispi Cabbage

1. Sauteed Hispi Cabbage with Garlic and Lemon

Ingredients:

• 1 Hispi cabbage, thinly sliced (if you have a mandolin slicer this really speeds this up)

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• Juice of 1 lemon

• Salt and pepper to taste

• Optional - 1 teaspoon of honey for extra caramelisation and/or chilli flakes for added kick!

Instructions:

1. Heat the olive oil in a large pan over medium heat.

2. Add the minced garlic and sauté until fragrant, about 1 minute.

3. Add the sliced Hispi cabbage and sauté for 5-7 minutes (add optional honey or chilli now), until the cabbage is tender and slightly caramelised.

4. Squeeze the lemon juice over the cabbage and season with salt and pepper.

5. Serve hot as a side dish.

2. Hispi Cabbage and Apple Slaw

Ingredients:

• 1 Hispi cabbage, shredded

• 1 apple, julienned

• 1 carrot, julienned/grated (if you have a mandolin slicer this really speeds this up)

• 3-4 tablespoon mayonnaise

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded Hispi cabbage, julienned apple, and grated carrot.

2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.

3. Pour the dressing over the cabbage mixture and toss to combine.

4. Chill in the refrigerator for at least 30 minutes before serving.

3. Roasted Hispi Cabbage Wedges

Ingredients:

• 1 Hispi cabbage, cut into wedges

• 3 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Place the Hispi cabbage wedges on a baking sheet (line with baking parchment to speed up washing up as it can stick).

3. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, salt, and pepper.

4. Brush the seasoned olive oil mixture over the cabbage wedges.

5. Bake for 25-30 minutes.