Butter Charred Hispi Cabbage, Whipped Feta & Hot Honey Chilli Oil

What I like to cook for dinner!
Ep.67 Butter Charred Hispi Cabbage, Whipped Feta + Hot Honey Chilli Oil

This is one of those sides that ends up stealing the whole show. I can’t big this cabbage up enough 😂. It’s soft, buttery with charred edges, piled onto creamy feta + finished with hot honey chilli oil!! Great with a roast dinner and I’d serve with a simple green salad on the side, loads of rocket, herbs, sharp lemon dressing, maybe a bit of shaved fennel. It balances everything perfectly.

Serves 2 (as a side) | Prep Time: 10 mins | Cook Time: 33 mins | Total Time: 43 mins

INGREDIENTS

For the cabbage:
1 hispi cabbage, end trimmed slightly + sliced in half lengthways
40g unsalted butter
1 tbsp olive oil
Salt + pepper

For the whipped feta:
200g feta, broken up
200g Greek yogurt

For the hot honey chilli oil:
2 tsp runny honey
1.5 tbsp Peanut Salsa (@saucyninaparker )

METHOD:

Start by melting the butter in a pan over a medium heat. Place the cabbage halves cut side down into the pan + fry for about 3 mins, until nicely charred underneath. Transfer to a baking tray, drizzle over the olive oil, season with salt + pepper. Roast at 200C for 15 mins on the middle shelf. Then cover loosely with foil, turn the oven down to 190C + cook for a further 15 mins, until completely soft + tender.

For the whipped feta, add the feta to a bowl + whisk until it’s broken down slightly. Add the yogurt a tablespoon at a time, mixing as you go, until smooth + creamy. (You can blend it, but this works just as well.)
Mix the honey + Peanut Salsa together for the hot honey chilli oil.

To serve, spread the whipped feta onto a plate, top with the warm cabbage + spoon over the hot honey chilli oil. Finish with a little extra seasoning if needed.
Save this one — it’s a goodie.