Grilled pointed cabbage (hispi) with parmesan and lemon – delicious, and quite possibly the easiest side dish in the world.
Pan-fried or grilled pointed cabbage is the perfect side for a summer barbecue, a pan-fried steak or oven-roasted chicken.
It takes no time at all to make, and it simply tastes ridiculously good.
Cook the cabbage on the barbecue, or give it a quick turn in a frying pan or griddle pan – very easy and very good.
Pan-fried pointed cabbage with lemon and parmesan
Recipe for grilled pointed cabbage with oil, lemon and parmesan.
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Ingredients
- 1 large pointed cabbage (hispi/sweetheart cabbage)
- 1/2 lemon, juice and finely grated zest
- 40 g parmesan or Vesterhavsost (Danish mature hard cheese)
- 1 tbsp oil (*or butter)
- Salt and freshly ground black pepper
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Method
- Remove the outer leaves from the cabbage and cut it lengthways into quarters.
On the barbecue
- Brush the cut sides of the cabbage wedges with a little oil and grill them for about 4 minutes on each of the 2 cut sides.Ideally do this with the lid closed and over direct heat – that way the wedges turn tender and get good grill marks.
- Season the warm cabbage with a little salt and plenty of freshly ground pepper, and top with grated parmesan, lemon juice and lemon zest.*Sprinkle with parsley, if you like.
In the pan
- Heat a griddle pan and grease it with oil.*You can also use an ordinary frying pan, and swap the oil for butter if you like – it tastes wonderful that way too.
- Fry the cabbage on the 2 cut sides for about 4-5 minutes over fairly high heat.*Give the outside of the wedges a little heat too, if you prefer the cabbage more tender.
- Season the warm cabbage with a little salt and plenty of freshly ground pepper, and top with grated parmesan, lemon juice and lemon zest.
Nutrition
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