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.