Saturday, November 27

Selin Kiazim’s Hispi Cabbage Recipes | Meal

Roast Hispi with Herb Yogurt and Crispy Shallots

Homework 10 minutes
cook 30 minutes
It serves 2

½ hispi cabbage
Extra virgin olive oil

Penalty fee sea ​​salt
50 ml of neutral cooking oil
1 banana shallot
, peeled and thinly sliced
1 large handful of picked mixed soft herbs – parsley, mint, coriander
4 tablespoons thick Greek-style yogurt
1 lemon squeezed

Heat oven to 220 ° C (200 ° C fan) / 425 ° F / gas 7. Cut the hispi into two wedges, then remove most of the stem, but leave enough so that the pieces remain intact.

Put a drizzle of extra virgin olive oil in a large skillet over high heat, then put in the cabbage slices and season with fine salt. Cook until browned on one side, then flip, bake, and roast for 10-15 minutes, until cabbage is soft (test this by inserting a skewer or small knife into its thickest part).

Meanwhile, put the neutral oil and shallots in a small skillet and put over medium-high heat. Cook shallots, stirring occasionally, until golden brown, then transfer to a paper towel-lined plate to drain and season with fine salt.

In a blender, blend the herbs, yogurt, lemon juice, and a tablespoon of extra virgin olive oil until smooth, then season to taste with flake salt.

Pour a mixture of the yogurt mixture into each plate, place a slice of cabbage on top, sprinkle over the shallots, and serve.

Raw hispi, fruit and nuts salad

Homework 10 minutes
It serves 2

½ hispi cabbage, finely ground
100 g of mixed nuts, toasted and lightly crushed
70 g of mixed nuts, chopped
1 large handful of soft herbs picked – parsley, mint, coriander
Flaky sea salt
Extra virgin olive oil
Vinegar of choice

Combine cabbage, nuts, fruits, and herbs in a bowl and season with flake salt.

Make a dressing, working with a ratio of roughly three parts oil to one part vinegar; I prefer this salad when it is quite tart, then pour over the cabbage mixture and toss to coat. Taste, adjust seasoning, and serve.

Hispi filo burrito

Homework 15 minutes
cook 1 hour
It serves 2

1 large potato, peeled and diced
Extra virgin olive oil
Penalty fee sea ​​salt and freshly ground black pepper
1 onion
, peeled and chopped
½ large hispi cabbage, finely ground
100 g kale leaves (i.e. stripped of their stems), finely shredded
200g of mixed cheese, such as crumbled feta cheese, grated pecorino, and manchego
1 clove garlic, peeled and finely grated
1 tablespoon spice spice mix
2 tablespoons of chopped parsley
1 egg
, defeated
120 g unsalted butter, Melted
6 large sheets of phyllo dough

Put the potatoes in a bowl, add a little extra virgin olive oil and a pinch of fine salt, stir to coat, then spread on a cookie sheet. Grill for about 20 minutes, until cooked through, then remove and cool.

Meanwhile, heat an additional tablespoon of oil in a medium skillet, then add the onion and fry, stirring, over medium heat for 10 to 15 minutes, until golden brown.

Bring a medium pot of salted water to a boil, then blanch the hispi and cavolo nero for two minutes, drain and cool. Once cool enough to handle, place the veggies on a clean tea towel and squeeze out as much water as possible as they need to be completely dry before placing on the cake.

In a large bowl, combine the squeezed greens with the cooled potato chip and onion, then toss in the cheeses, garlic, baharat, and parsley, and season to taste. Add the egg and mix well as well.

Heat oven to 220 ° C (200 ° C fan) / 425 ° F / gas 7. Generously brush a 20cm nonstick oven pan with butter and cut each filo sheet in half. Put half a sheet of filo in the pan, with a bit of hanging down the sides, brush the top with butter, then put another layer of filo on top at a slight angle, and grease that too. Repeat with four more pieces of the remaining edge.

Spoon all of the cabbage mixture on top of the 6th filo sheet and push it down firmly so that it evenly fills the pan to the corners. Fold the protruding edge over the filling and push down so they stay in place. Brush the remaining filo sheets one by one with butter, squeeze each one into a ruffle and place on top to cover the filling.

Place the skillet over medium-high heat, cook until the base is golden brown, then transfer to the hot oven and bake for 25 to 30 minutes, until golden brown and crisp on top.

Remove from the oven, allow to cool for about five minutes, then carefully remove the cake from the pan and place it on a rack, and allow to cool more. Serve warm or at room temperature, perhaps with a crunchy salad on the side.

  • Selin Kiazim is Chef / Co-Owner of Oklava in London. His new book, Three: Acid, Texture, Contrast – The Essential Foundations to Redefine Everyday Cooking, is published next month by Quadrille at £ 25. To order a copy for £ 21.75, go to

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