Crispy Hispi Cabbage with Garlic Butter Crumb

Crispy Hispi Cabbage with Garlic Butter Crumb

We were invited to the Big Green Egg Cookery School in the Netherlands as we made our way home from an extended campervan trip.  We were treated to a 5 course supper cooked on the Big Green Egg by Peter Bootsma and his team.  This dish was inspired by one of his courses.

This dish could be a side or it could be the star of the show served on its own.

Method

1. Set up your Egg for a direct cook at 200°c with the stainless steel grid.
2. Preheat a cast iron skillet.
3. Add the butter and garlic to your pan and allow it to melt and start to foam. 
4. Drain about one third of the butter into a bowl and set aside.
5. Add the breadcrumbs to the butter in the pan. cook them for about 5 to 10 minutes until the breadcrumbs are nicely golden and crispy.
6. Remove the breadcrumbs from the pan and set aside.
7. Put the garlic butter, you set aside earlier back into the pan, together with 3 anchovies. Give it a good stir, the anchovies with melt and disappear but add great umami flavour.
8. Cut your hispi cabbage into quarters
9. Place the cabbage quarters into the pan. Cook in the butter for about 4-5 minutes each side, turning to baste and char each side of the cabbage in the flavoured butter. 
10. Add as much of the garlic crumb over the hispi cabbage and into the pan so that the garlic crumb is warm. 
11. Remove from the heat, and serve.