How To Make Charred Hispi Cabbage with Hazelnut Chilli Butter
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Serves:
Ingredients
- 1 large hispi cabbage, cut into quarters
- 4 tbsp unsalted butter, softened
- 2 tbsp hazelnuts, chopped
- 1 red chilli, finely chopped
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
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Preheat a griddle pan or barbecue grill.
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Place the cabbage quarters onto the hot griddle pan or grill, turning occasionally, until charred and tender, about 10-15 minutes.
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In the meantime, prepare the hazelnut chilli butter by combining the softened butter, chopped hazelnuts, red chilli, garlic, salt, and black pepper in a bowl.
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Once the cabbage is charred and tender, remove from the heat and place onto a serving platter.
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Dollop the hazelnut chilli butter on top of the cabbage quarters and allow it to melt slightly.
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Serve hot and enjoy!
Nutrition
- Calories : 165kcal
- Total Fat : 15g
- Saturated Fat : 7g
- Cholesterol : 30mg
- Sodium : 64mg
- Total Carbohydrates : 8g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 3g
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