Mary Berry's Hispi Cabbage & More: The Ultimate Guide to Roast Side Dishes
When it comes to elevating a classic Sunday roast, the side dishes are just as crucial as the star attraction. And in recent years, one humble vegetable has risen to culinary stardom: hispi cabbage. Also known as pointed cabbage, its delicate, sweet flavour and tender texture make it a perfect companion for any roast, offering a refreshing alternative to traditional greens. Spearheading its popularity, culinary icon Mary Berry introduced her irresistible Hispi Cabbage Noisette, a dish that has captivated home cooks and chefs alike. But the versatility of hispi cabbage doesn't stop there. Join us as we explore Mary Berry's beloved method and delve into other incredible ways to prepare this exceptional vegetable, transforming it into a show-stopping side dish for your next roast.
Mary Berry's Signature Hispi Cabbage Noisette: A Masterclass in Brown Butter
Mary Berry's approach to hispi cabbage is a testament to the power of simple, quality ingredients expertly prepared. Her Hispi Cabbage Noisette recipe takes the naturally sweet cabbage and infuses it with a deep, nutty richness from brown butter, resulting in a side dish that is deceptively simple yet utterly sophisticated. This isn't just pan-frying; it's an art form.
The Magic of Beurre Noisette (Brown Butter)
The secret to Mary Berry's hispi lies in the beurre noisette – French for "hazelnut butter." This isn't just melted butter; it's butter that has been gently cooked over a medium heat until its milk solids caramelise and turn a beautiful golden-brown, emitting a distinct, nutty aroma. This process transforms the butter, deepening its flavour profile and adding an incredible complexity that perfectly complements the sweetness of the hispi cabbage.
To achieve the perfect brown butter, melt the butter in a wide frying pan. It will foam, then subside. Keep a close eye on it, swirling occasionally, until golden-brown flecks appear at the bottom and the butter smells distinctly nutty, like toasted hazelnuts. Immediately remove it from the heat to prevent burning, then incorporate lemon zest and juice, which add a vital burst of freshness to cut through the richness.
Mary Berry's Method Unpacked
Mary Berry's recipe begins by preparing the hispi cabbage. You'll want to remove any outer, tougher leaves and then cut the cabbage lengthways into 6 equal wedges, ensuring each piece retains a bit of the root to hold it together during cooking. A brief blanch in salted boiling water for about 3 minutes tenderises the cabbage and seasons it from within. It's crucial to drain the wedges exceptionally well after boiling – excess water can prevent proper caramelisation and cause the hot butter to spit.
Once blanched and drained, the cabbage wedges are pan-fried in half of the freshly made brown butter over a high heat. This stage is all about achieving that glorious caramelisation on each side – a deep golden hue that signifies intense flavour development. The high heat encourages the Maillard reaction, giving the cabbage a wonderfully charred exterior while maintaining its tender interior. Finally, the remaining lemon-infused brown butter is poured over the cooked cabbage, seasoned with salt and freshly ground black pepper, and served piping hot. Mary’s genius lies in serving it immediately to fully appreciate the warmth and textures.
- Mary Berry's Top Tip: The boiled cabbage can be prepared up to 4 hours in advance, allowing you to focus on the pan-frying right before serving. However, it's not suitable for freezing.
Beyond Berry: Exploring Other Roasted Hispi Cabbage Delights
While Mary Berry's Hispi Cabbage Noisette is a timeless classic, the versatility of hispi cabbage lends itself to a myriad of other preparations, particularly when paired with the robust flavours of a roast. From smoky and umami-rich to spicy and textural, there's a hispi cabbage recipe for every palate.
Charred Hispi Cabbage with Miso Butter and Smoked Salt
For those seeking a deeper, more complex flavour profile, a charred and roasted hispi cabbage infused with miso butter is an absolute revelation. This method takes advantage of high heat to create a beautifully charred exterior, followed by roasting to achieve perfectly tender leaves.
Begin by halving the hispi cabbage lengthways and charring the cut-side down in a hot frying pan with olive oil for 4-5 minutes until deeply golden and slightly blackened. This initial charring is key to developing a rich, smoky flavour. Transfer the charred halves to a baking tray, cut-side up, and roast at 200°C for 25-30 minutes. This two-stage cooking ensures the cabbage is wonderfully tender inside with slightly crisped edges.
While the cabbage roasts, prepare an umami-packed miso butter by combining softened unsalted butter with miso paste (white miso offers a milder, sweeter flavour; red miso is more robust), lime juice, lime zest, and a generous pinch of Maldon Smoked Sea Salt. Mix until smooth. Once the cabbage is roasted, return it to the frying pan, add a spoonful of the miso butter, and baste for a minute or two until beautifully coated and caramelised. Finish with an extra dollop of miso butter, a squeeze of fresh lime, and a final sprinkle of smoked salt for an intensely smoky, buttery, and irresistibly moreish side. This approach highlights the incredible depth that miso and smoke can bring to this humble vegetable. For more specific recipe details on this and other flavour combinations, explore our guide to Hispi Cabbage Recipes: Miso Butter, Brown Butter, & Chili.
Roasted Hispi Cabbage with a Garlic & Chilli Crumb
If you're looking to add texture and a kick of spice, a garlic and chilli crumb is the perfect complement to roasted hispi cabbage. This preparation works wonderfully with festive roasts like porchetta or a glazed ham, but it's equally delightful with any Sunday roast.
For this method, you can either blanch and pan-fry the cabbage as Mary Berry suggests, or opt for the charred and roasted approach for deeper flavour. Once the hispi cabbage is tender, sprinkle generously with a homemade garlic and chilli crumb. To make the crumb, simply toast fresh breadcrumbs (Panko breadcrumbs provide an excellent crisp texture) in a dry pan until golden, then toss with finely minced garlic, dried chilli flakes, a pinch of salt, and a drizzle of olive oil. You can also add fresh parsley or lemon zest for extra brightness. The crispy, spicy crumb provides a fantastic textural contrast and a burst of aromatic flavour that truly elevates the delicate cabbage.
Mastering the Perfect Roast Hispi Cabbage: Essential Tips
Regardless of the recipe you choose, a few fundamental tips will ensure your hispi cabbage always turns out perfectly as a roast side dish.
- Selecting Your Cabbage: Look for a firm, bright green hispi cabbage with tightly packed leaves. Avoid any that show signs of wilting or discolouration.
- Preparation is Key: Always retain a portion of the root when cutting wedges. This helps to hold the leaves together during cooking, preventing them from falling apart.
- Don't Overcook: Hispi cabbage is delicate. Whether blanching or roasting, aim for tender-crisp. Overcooked cabbage can become mushy and lose its vibrant flavour.
- Layer Your Seasoning: Season the water when blanching, and season again after cooking. Finishing with a good quality sea salt (like Maldon) can make a significant difference.
- High Heat is Your Friend: For charring or pan-frying, a hot pan is crucial to achieve caramelisation and prevent the cabbage from steaming instead of browning.
- Experiment with Flavours: Hispi cabbage is a fantastic canvas. Consider additions like toasted nuts, fresh herbs (dill, mint, chives), a dash of vinegar, or a squeeze of orange juice for different flavour profiles.
For a comprehensive guide on different cooking techniques and their specific outcomes, delve deeper into Charred, Roasted, or Pan-Fried: Master Hispi Cabbage Sides.
Pairing Hispi Cabbage with Your Roast
The beauty of hispi cabbage as a side dish lies in its versatility. Its mild, sweet flavour pairs harmoniously with a wide array of proteins. It's a natural match for traditional roast chicken, pork belly, or a leg of lamb, where its freshness can cut through the richness of the meat. With beef roasts, the nutty notes of brown butter or the umami depth of miso butter create a sophisticated pairing. Even with game meats, the delicate sweetness of the cabbage provides a wonderful balance.
Beyond the Sunday roast, consider serving your hispi with pan-seared steak, grilled fish, or as a vibrant vegetarian main when paired with grains or legumes. Its elegant presentation and inviting flavour ensure it will always be a welcome addition to any meal.
Conclusion
From Mary Berry's elegantly simple Hispi Cabbage Noisette to the bold, umami-rich variations involving miso and smoked salt, hispi cabbage has firmly established itself as a must-have roast side dish. Its delicate flavour, satisfying texture, and remarkable ability to absorb and complement a range of seasonings make it an indispensable part of modern culinary repertoire. So next time you're planning a roast, move beyond the usual suspects and let the humble hispi cabbage take centre stage as a side. You'll discover a world of flavour and elevate your meal to an unforgettable experience.
