Charred Hispi Cabbage with Mustard Butter

Charred Hispi Cabbage with Mustard Butter

Bring charred hispi cabbage with mustard butter to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Bitter when the food is ready.

Ingredients

Serves 4

• 1 hispi cabbage

• 40 g butter

• 1 tbsp wholegrain mustard

• 1 tbsp cider vinegar

• 1 tbsp olive oil

• 1/4 tsp salt

Instructions

1. Cut cabbage into 4 wedges with core attached. Brush cut sides with oil and season.

2. Griddle over medium-high heat for 3–4 minutes on each cut side until charred.

3. Add 3 tbsp water, cover and cook over medium-low heat for 6–8 minutes until tender at the core.

4. Melt butter in a small pan, stir in mustard and vinegar and spoon over hot cabbage.

Serving Suggestions

Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.

Pairing Tips

Start with Bitter. Biscuit-like malt suits cheese, garlic and browned edges. A balanced session bitter leaves room for the food rather than dominating it. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.