Chef Jackson Boxer has shared a new vegetarian recipe for sauteed hispi cabbage, accompanied by a cheese cream and sunflower seeds. The dish is described as a comforting plateful that leverages the sweet nature and pliable structure of hispi cabbage.
The recipe involves caramelising the cabbage with high heat, which is said to give it a crisp texture while retaining freshness. The accompanying cheese cream is made with egg yolks, lemon juice, garlic, sherry vinegar, mature cheddar or vegetarian parmesan, salt, melted butter, olive oil, and creme fraiche.
For the sunflower seeds, the recipe instructs soaking them in white soy sauce and white sugar before toasting. The complete dish is designed to serve four and has a preparation time of 15 minutes, with an additional 30 minutes for cooking and cooling.