Cabbage Masterclass - Hispi, Crispy, Red, Kimchi and Cavolo Nero

Cabbage Masterclass – Hispi, Crispy, Red, Kimchi and Cavolo Nero

Step aside boiled cabbage! From griddled hispi cabbage and red cabbage to kimchi and crispy cabbage, this masterclass has everything you need to perk up this humble ingredient!

James Martin's Saturday Morning

Ingredients

Griddled Hispi

1 hispi cabbage
1 tbs olive oil
Salt and pepper

Crispy Cabbage

½ savoy cabbage shredded
Veg oil for frying
Salt
1 tsp scallop floss

1 red cabbage, sliced
3 apples, grated
100g sultanas
200ml red wine
100ml honey
3 star anise
2 tbs redcurrant jelly
Sea salt

Kimchi

1 chinese or white cabbage, shredded
3 garlic cloves, peeled and grated
10cm ginger, peeled and grated
100g caster sugar
100ml rice wine vinegar
3 star anise
1 small bunch mint and coriander, chopped
2 limes, juice and zest

Cavolo Nero

200g cavolo nero, shredded
25g butter
Splash of water

Method

Print Recipe

Griddled Hispi

Blanch the cabbage in boiling salted for 5 minutes, drain and split in ½ lengthways. Brush with olive oil, place on a griddle and cook until charred.

Crispy Cabbage

Heat the veg oil to 160c. Deep fry the cabbage for 3 to 4 minutes until crisp. Drain, pile into a bowl and sprinkle with salt and floss.

Red Cabbage

Place the cabbage into a large pan. Add the apples, sultanas, wine, honey and star anise. Season and cook on medium heat for 30 minutes. Finish with the jelly.

Kimchi

Put the cabbage into a bowl with salt for 1 hour and then rinse. Bring the sugar and vinegar to the boil with the ginger, garlic and star anise in a muslin bag. Mix with all the remaining ingredients and pop in the fridge overnight. Take the star anise bag out of the cabbage mixture and drain. Mix with herbs and lime.

Cavolo Nero

Place all the ingredients into a hot pan and cook for 2 minutes.