• Clare McElhatton

Roasted Hispi Cabbage -with a quick store cupboard sauce



Serves 2

· 1 Jar of grilled peppers (in oil)

· 1 Tin of beans (mixed beans, kidney beans, white beans etc.)

· Smoked paprika

· Something sour- jalapenos, vinegar, lime or hot sauce

· 1 Hispi cabbage

· Vegetable oil

· Salt

1. Pre heat the oven to 200°C

2. Cut the Hispi cabbage in half (vertically)

3. Add 2tbsp of oil to a decent frying pan

4. On a medium heat, fry the cabbage flat side down (careful the oil may spit!). Without moving the cabbage, fry for around 5 minutes

5. Check the underneath (carefully) and when it’s brown, transfer the cabbage, still flat side down, to an oven proof dish (or keep in the frying pan if it’s oven proof)

6. Cover with tin foil and bake for 20minutes. The cabbage will steam and soften

7. Remove the foil for the last 5 minutes of cooking

8. Check the cabbage is tender with a small knife, its should be soft all the way through

For the sauce

1. Heat 2 tbsp of oil (from the jar of peppers) in a saucepan with 2 tsp of smoked paprika

2. When the oil is warm, carefully add the tin of beans (With the liquid)

3. Bring to the boil

4. Chop a handful of roasted peppers from the jar and add to the beans

5. Mash or part-blend the mixture to get a chunky sauce

6. Add hot sauce, chopped jalapenos, lime juice or vinegar to give it a sour note

7. Add salt to taste

No roasted red peppers? Heat some olive oil and cook a tablespoon of tomato puree for 3-4 minutes, until it darkens in colour. Add the smoked paprika and cook for 1 minute before adding the beans.

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Manchester Urban Diggers are urban community market gardeners based in Greater Manchester where we are making spaces for people to grow food.

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