Roasted hispi cabbage with Comté & lemon recipe
Chef Laura Pope’s new favourite way to cook these beautiful little pointy cabbages; this method is so easy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteoffrancemag.com.
Ingredients
- 120ml light olive oil
- Zest and juice of 1 large lemon
- 1 garlic clove, crushed
- 2 Hispi cabbages (the small, pale green pointy ones with the smooth leaves), outer leaves removed and cut into eighths lengthways
- Leaves from a few sprigs of fresh thyme
- 50g mature Comté (18 to 24-month), finely shaved
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