Braised Hispi Cabbage Wedges

Ingredients:

hispi cabbage
olive oil
butter
miso (I used an organic brown rice)
maple syrup (pure Canadian if you can get it)
tahini (I used an organic light one)
capers (I used non pareille brined)
raisins (I used golden but any will do)
lemon juice
salt and pepper
pumpkin seeds, lightly toasted

Method:

– wash, trim and quarter the cabbage through from root to tip leaving the root intact
– melt some butter with a little oil in a wide heavy based frying pan with a well fitting lid
– drain a tablespoon of capers and fry them in the butter and oil till lightly crispy
– remove with a slotted spoon and set aside
– into the same pan place the cabbage and some seasoning cut side down in the butter, turning every now and again so all sides are lightly coloured
– splash in a little water and pace the lid on top for a couple of minutes till the cabbage is steamed through
– meanwhile make the dressing by placing a tablespoon of miso, a half tablespoon of maple syrup, a tablespoon of raisins and a splash of water into a small pan to warm through
– off the heat stir in a half tablespoon of tahini and another splash of warm water and a squeeze of lemon juice
– stir to create a smooth dressing – taste and adjust seasoning – the raisins should be nice and plump by now
– arrange your cabbage wedges on a plate and drizzle with a little dressing and raisins, followed by some crispy capers and a scattering of toasted pumpkin seeds
– serve as a starter with a minerally glass of white wine