Slow-Roasted Hispi Cabbage with Orange Butter by Tanerxaydin

Ingredients

• 1 large head hispi cabbage (pointed cabbage)
• 1/2 cup (113g) unsalted butter
• 1 orange, zest and juice divided
• 4 medium carrots, peeled and chopped
• 1 inch piece fresh ginger, peeled and grated
• 1/2 cup vegetable broth
• 1/4 cup panko breadcrumbs
• 1/4 cup hazelnuts, roasted and chopped
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided

Instructions

1. Preheat oven to 375°F (190°C). Cut the hispi cabbage in half lengthwise, keeping the core intact. Season the cut sides with 1/2 tsp salt and 1/4 tsp pepper.
2. In a large oven-safe skillet, melt the butter over medium-high heat. Add the zest of one orange to the melted butter. Place the cabbage halves, cut-side down, in the skillet and sear for 3-5 minutes until deeply golden brown and caramelized.
3. Pour 1/4 cup of fresh orange juice (from the zested orange) and 1/4 cup of vegetable broth into the skillet around the cabbage. Cover the skillet tightly with a lid or foil and transfer to the preheated oven. Braise for 25-30 minutes, or until the cabbage is fork-tender.
4. While the cabbage roasts, place the chopped carrots and grated ginger in a saucepan and cover with water. Bring to a boil and cook for 15-20 minutes, or until the carrots are very tender. Drain the water, then transfer the carrots and ginger to a blender. Add the remaining 1/4 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp pepper. Blend until completely smooth and creamy.
5. In a small skillet, heat the olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, for 3-5 minutes until golden brown and crispy. Remove from heat and combine with the chopped roasted hazelnuts and the remaining orange zest.
6. To serve, spread a generous spoonful of the carrot-ginger purée onto each plate. Top with a slow-roasted hispi cabbage half. Finish by sprinkling the crunchy panko, hazelnut, and citrus topping over the cabbage.