This recipe transforms humble hispi cabbage into an extraordinary side dish, featuring deep smoky notes and a rich umami flavor, perfectly complemented by the crisp texture of Maldon Sea Salt.
Smoky Umami Hispi Cabbage
This recipe transforms humble hispi cabbage into an extraordinary side dish, featuring deep smoky notes and a rich umami flavor, perfectly complemented by the crisp texture of Maldon Sea Salt.
Ingredients
- 1 head hispi cabbage cut into quarters lengthwise
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup optional
- 0.5 tsp Maldon Sea Salt Flakes or to taste
- 0.25 tsp black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, soy sauce, maple syrup (if using), and black pepper until well combined.
- Place the quartered hispi cabbage on the prepared baking sheet. Drizzle the oil mixture evenly over the cabbage, ensuring each piece is well coated.
- Roast for 15-20 minutes, or until the cabbage is tender-crisp and slightly charred at the edges. The cooking time may vary depending on the thickness of the cabbage.
- Remove from the oven and sprinkle generously with Maldon Sea Salt Flakes before serving immediately.
Notes
For an extra kick, add a pinch of chili flakes to the oil mixture. You can also finish with toasted sesame seeds or a drizzle of sesame oil for added aroma and texture. Best served immediately.
