Charred Hispi Cabbage With Harissa & Orange
Hispi cabbage is getting a makeover that'll make your mouth water. You'll char cabbage wedges to perfection then roast until sweet and tender. Glaze with punchy harissa, a squeeze of orange juice and serve with fruity couscous and fresh chilli. Phwoar.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Salt, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle, then wash your hispi cabbage[s] then pat dry with kitchen paper and cut into quarters lengthways
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil and once hot, add the hispi cabbage quarters to the pan, cut-side down, and cook for 2-3 min on each cut-side or until charred
Tip: Cooking for 4? You may need to do this in 2 batches!
Once charred, transfer the hispi cabbage quarters to a baking tray (or two!) and pour 50ml [75ml] [100ml] boiled water over the cabbage
Season with a generous pinch of salt and pepper and cover the baking tray[s] tightly with tin foil
Put the tray[s] in the oven for an initial 25-30 min or until tender – this is your roasted cabbage
Reboil half a kettle
Peel and finely dice your shallot[s]
Chop your parsley finely, including the stalks
Peel and finely chop (or grate) your garlic
Slice your red chilli[es] finely
Add your couscous to a large heatproof bowl with your tomato paste, half the harissa paste (can't handle the heat? Go easy!), sultanas, diced apricots and the diced shallot
Add a very generous pinch of salt, then give everything a good mix up until fully combined
Add 130ml [195ml] [260ml] boiled water, then cover and set aside until all of the liquid has been absorbed
Combine your feta and soft cheese in a small bowl with 40ml [60ml] [80ml] boiled water and whisk until thickened to a sauce-like consistency – this is your whipped feta sauce
Combine the remaining harissa (not a fan of spice? Just add a little!) and the chopped garlic with 1 tsp [1 1/2 tsp] [2 tsp] butter in a small bowl – this is your harissa butter
Wash your spinach and pat it dry with kitchen paper
Once the liquid has been absorbed, fluff the couscous with a fork
Add the spinach and most of the chopped parsley (save some for garnish!) – this is your fruity couscous
Once the cabbage has had an initial 25-30 min, remove the tray[s] from the oven and discard the foil
Squeeze the juice of the orange[s] over the roasted cabbage
Top with the harissa butter, then return the tray[s] to the oven and cook for 3-4 min or until the butter has melted – this is your charred harissa cabbage
Serve the charred harissa cabbage over the fruity couscous and drizzle over the whipped feta sauce
Garnish with the remaining chopped parsley and sliced chillies (can't handle the heat? Go easy!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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