Griddled hispi cabbage with white asparagus and butter-fried potatoes
Serves 4 · 55 minutes · Half-round griddle
Hispi cabbage left undisturbed on hot carbon steel turns sweet and deeply caramelised. With the half-round griddle in your kettle barbecue, cabbage, asparagus and potatoes cook together while the grate stays free.
Griddled hispi cabbage with white asparagus and butter-fried potatoes is a vegetarian barbecue side that also works as a meal on its own. The key is to leave the cabbage wedges untouched on the hot griddle until the cut faces are dark gold, then finish everything with brown butter and lemon.
Ingredients
Serves 4
- 800 g waxy potatoes
- 500 g white asparagus
- 1 hispi (pointed) cabbage, about 800 g
- 1 bunch spring onions
- 2 tbsp rapeseed oil
- 25 g butter for the potatoes
- Salt and freshly ground black pepper
Brown butter
- 75 g butter
- 1 lemon, finely grated zest and 1 tbsp juice
- 100 ml chopped dill and parsley
- Flaky sea salt
Method
- Peel the asparagus from just below the tip and snap off the woody ends. Boil in well-salted water for 3 minutes, then lift out. Cook the potatoes in the same water until almost tender, about 15 minutes. Drain, let them steam dry and cut into large chunks.
- Light the barbecue for direct heat, put in the grate and the half-round griddle and let them get properly hot with the lid on, about 15 minutes.
- Cut the cabbage into four wedges through the core so the leaves hold together. Brush the cut faces with oil and season with salt. Lay the wedges cut side down on the griddle and leave them untouched for 5–6 minutes. Turn onto the other cut face and cook for another 4–5 minutes with the lid on, until tender at the core.
- Brush the asparagus and spring onions with the remaining oil and lay them next to the cabbage. Turn a few times until coloured, 5–6 minutes.
- Melt 25 g butter on the griddle and fry the potatoes until golden and crisp, 8–10 minutes, turning now and then and seasoning with salt.
- Heat 75 g butter in a small saucepan on the grate until it smells nutty and turns light brown, 3–4 minutes. Take off the heat and stir in the lemon juice.
- Arrange the cabbage, asparagus, spring onions and potatoes, spoon over the brown butter and finish with lemon zest, herbs, flaky salt and pepper.
Why it works
Carbon steel holds high, even heat across the whole surface, so the cabbage browns instead of just softening. The half-round griddle covers only half the grate, leaving direct heat for the butter pan or for meat alongside.
FAQ
Can I use green asparagus instead of white?
Yes. Green asparagus needs no peeling or blanching; put it straight on the griddle and cook for 4–5 minutes.
Do the potatoes need boiling first?
Yes. Raw potatoes won't soften before the outside burns, so cook them until almost done, then fry them crisp.
Can I make this without a barbecue?
Yes, in a large carbon steel frying pan on the hob. Cook the cabbage, vegetables and potatoes in batches and keep them warm in the oven.
Comments