Truffled pointed cabbage

Truffled pointed cabbage

By
From
Mark Hix On Baking
Serves
2-4
Photographer
Jason Lowe

I first had this dish when Nobu opened in Mayfair. My mate Mark Edwards was experimenting with his new wood-burning oven and brought out this fantastic pointed green cabbage, also known as hispi or sweetheart cabbage. A wood-fired oven is the key to getting this dish perfect, but you’ll get a pretty good result if you cook it on a pizza stone in a red-hot oven. You can use black or white truffles for this depending on your budget, and be aware that some of those truffle oils you see on sale are chemically flavoured and not the real thing. Use a mandolin or specialised truffle slicer for shaving the truffles – even the sharpest of knives doesn't really do the job.

Ingredients

Quantity Ingredient
1 pointed cabbage, washed
salt
freshly ground black pepper
60g butter, melted
50-60ml good-quality truffle oil
20-30g fresh black or white truffle

Method

  1. Preheat the oven to 240°C. Place a pizza stone or baking tray in the oven to heat up for 20 minutes.
  2. Halve the cabbage, season with salt and pepper and place it cut-side down on your preheated stone or tray. Bake for 10 minutes, turn over the cabbage pieces, spoon over the butter and bake for a further 15–20 minutes, or until the cabbage is tender to the point of a knife. If it looks like the cabbage might be colouring too much during cooking, cover it with foil.
  3. To serve, place on a warmed serving plate, spoon over the truffle oil and shave over the fresh black or white truffle.
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