side_dish
Hispi Cabbage with Gochujang Butter
Info
Charred and roasted hispi cabbage in a rich gochujang butter, served with toasted pumpkin seeds. The perfect flavourful veggie side to go alongside a roast or as part of a small plates spread.Ingredients
Method
Ingredients
- 1 Sweetheart/Pointed Cabbage
- Olive oil
- 50g softened butter
- 1 tbsp Bart Gochujang Paste
- Bart Rock Salt
- Crushed toasted pumpkin seeds, to serve
Method
1. Preheat your oven to 200C (fan).
2. Slice your cabbage in half lengthways. Heat a drizzle of olive oil in a large pan and fry for 4–5 minutes, until lightly charred. Transfer to a roasting tray and roast until tender, about 25–30 minutes.
3. Meanwhile, add the butter, Gochujang paste, and a grind of rock salt to a medium bowl. Mix until well combined.
4. Return the cabbage to the pan with about half of the butter. Baste the cabbage in the butter and fry on both sides until glossy.
5. Serve sprinkled with toasted pumpkin seeds.
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