Chargrilled hispi cabbage with seaweed kimchi and orange
This recipe, from Executive Chef Gelf Alderson, is one of our scrumptious vegan sides featured on the Winter Menu in our Kitchens.
Pre heat an oven to 180c
Heat a chargrill or BBQ or griddle pan until a nice high heat is achieved. Place the hispi cabbage cut side down until a good amount of colour has been achieved. Turn the cabbage until all sides have char marks.
Blend the kimchi and orange juice together to form a paste, then stir in the seaweed salad.
Place the cabbage on a baking tray cut side up. Liberally brush the cut sides of cabbage with the kimchi mixture and place in the preheated oven for 5-10 minutes or until the cabbage has just become tender.
1 hispi cabbage cut into ¼ lengthways through the root
50g vegan kimchi
10g Cornish seaweed salad
100ml orange juice
This recipe is taken from...
Gelf is responsible for creating the inspiring food we offer at River Cottage HQ and our River Cottage Kitchens, using food that is farmed locally, sourced from our kitchen garden, or foraged from the surrounding area.
If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.