Hispi Cabbage Gratin In Creamy Cashew Sauce With Garlic & Herb Tempeh 'Pancetta' Pangrattato
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a frying pan and a wide casserole dish with a lid (or an ovenproof dish / roasting tray and some tin foil).
STEP 2
Place your frying pan over high heat and add a drizzle of olive oil. Cut the hispi cabbage into quarters, keeping the core intact so the leaves stay together. Once the pan is hot, sear the wedges cut-side down for about 5 minutes, or until nicely charred. Season well with salt and pepper, then transfer the wedges to a roasting dish and cover with a lid or tin foil. Roast for 10ā15 minutes, or until tender. If you prefer a softer texture, add a splash of water to the dish to help the cabbage steam.
STEP 3
Clean the frying pan you used for the hispi cabbage, then place it back over medium heat and add a drizzle of olive oil. Grate the garlic cloves and add them to the pan along with the panko breadcrumbs. Cook until golden, then remove from the pan and set aside. Pick the parsley leaves and finely chop them, then combine them in a small bowl with the garlic breadcrumbs once ready.
STEP 4
Finely dice the tempeh into small 5mm cubes. Place the frying pan back over medium-high to high heat and add a generous drizzle of olive oil. Add the tempeh cubes and fry for around 7-10 minutes or until golden and crispy, making sure they are well spread out and stirred occasionally. Once crispy, add theĀ tempeh āpancettaā marinade, stir to coat all the pieces evenly, and turn off the heat.
STEP 5
When there are 5 minutes left on the hispi cabbage, remove the cover and pour the creamy gratin sauce around the cabbage wedges. Return to the oven and cook until the sauce is piping hot and the cabbage is tender and golden.
STEP 6
To serve, you can either scatter the tempeh 'pancetta' and herby breadcrumbs over the hispi cabbage in your oven dish and place in the middle of the table to serve 'feasting style'Ā orĀ you could divide the saucy hispi cabbage between serving bowls and then add the garnish. Enjoy!
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Hispi Cabbage Gratin In Creamy Cashew Sauce With Garlic & Herb Tempeh 'Pancetta' Pangrattato
Hispi Cabbage Gratin In Creamy Cashew Sauce With Garlic & Herb Tempeh 'Pancetta' Pangrattato
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a frying pan and a wide casserole dish with a lid (or an ovenproof dish / roasting tray and some tin foil).
STEP 2
Place your frying pan over high heat and add a drizzle of olive oil. Cut the hispi cabbage into quarters, keeping the core intact so the leaves stay together. Once the pan is hot, sear the wedges cut-side down for about 5 minutes, or until nicely charred. Season well with salt and pepper, then transfer the wedges to a roasting dish and cover with a lid or tin foil. Roast for 10ā15 minutes, or until tender. If you prefer a softer texture, add a splash of water to the dish to help the cabbage steam.
STEP 3
Clean the frying pan you used for the hispi cabbage, then place it back over medium heat and add a drizzle of olive oil. Grate the garlic cloves and add them to the pan along with the panko breadcrumbs. Cook until golden, then remove from the pan and set aside. Pick the parsley leaves and finely chop them, then combine them in a small bowl with the garlic breadcrumbs once ready.
STEP 4
Finely dice the tempeh into small 5mm cubes. Place the frying pan back over medium-high to high heat and add a generous drizzle of olive oil. Add the tempeh cubes and fry for around 7-10 minutes or until golden and crispy, making sure they are well spread out and stirred occasionally. Once crispy, add theĀ tempeh āpancettaā marinade, stir to coat all the pieces evenly, and turn off the heat.
STEP 5
When there are 5 minutes left on the hispi cabbage, remove the cover and pour the creamy gratin sauce around the cabbage wedges. Return to the oven and cook until the sauce is piping hot and the cabbage is tender and golden.
STEP 6
To serve, you can either scatter the tempeh 'pancetta' and herby breadcrumbs over the hispi cabbage in your oven dish and place in the middle of the table to serve 'feasting style'Ā orĀ you could divide the saucy hispi cabbage between serving bowls and then add the garnish. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a frying pan and a wide casserole dish with a lid (or an ovenproof dish / roasting tray and some tin foil).
STEP 2
Place your frying pan over high heat and add a drizzle of olive oil. Cut the hispi cabbage into quarters, keeping the core intact so the leaves stay together. Once the pan is hot, sear the wedges cut-side down for about 5 minutes, or until nicely charred. Season well with salt and pepper, then transfer the wedges to a roasting dish and cover with a lid or tin foil. Roast for 10ā15 minutes, or until tender. If you prefer a softer texture, add a splash of water to the dish to help the cabbage steam.
STEP 3
Clean the frying pan you used for the hispi cabbage, then place it back over medium heat and add a drizzle of olive oil. Grate the garlic cloves and add them to the pan along with the panko breadcrumbs. Cook until golden, then remove from the pan and set aside. Pick the parsley leaves and finely chop them, then combine them in a small bowl with the garlic breadcrumbs once ready.
STEP 4
Finely dice the tempeh into small 5mm cubes. Place the frying pan back over medium-high to high heat and add a generous drizzle of olive oil. Add the tempeh cubes and fry for around 7-10 minutes or until golden and crispy, making sure they are well spread out and stirred occasionally. Once crispy, add theĀ tempeh āpancettaā marinade, stir to coat all the pieces evenly, and turn off the heat.
STEP 5
When there are 5 minutes left on the hispi cabbage, remove the cover and pour the creamy gratin sauce around the cabbage wedges. Return to the oven and cook until the sauce is piping hot and the cabbage is tender and golden.
STEP 6
To serve, you can either scatter the tempeh 'pancetta' and herby breadcrumbs over the hispi cabbage in your oven dish and place in the middle of the table to serve 'feasting style'Ā orĀ you could divide the saucy hispi cabbage between serving bowls and then add the garnish. Enjoy!
