HISPI - SWEETHEART CABBAGE

Hispi Cabbage also known as Sweetheart Cabbage

Cabbage...can conjure up all sorts of memories for me from school dinner days haha, where the smell would hit you upon entering the dining hall.  There a soggy pulped mass, on what would be, like the biggest spoon ever would be loaded on your plate, swiftly followed a horrible pool of water that oozed from the bland green mass (I say green, it had been cooked for so long it was almost translucent) would seep into everything else on your plate...ahhh such memories.

Since starting on the OMS RECOVERY PROGRAM I have completely changed the way I view food.  Now, it's all about health and vitality and how food can heal me. 

So back to the humble cabbage...I have adapted this simple Monica Galetti (masterchef judge and all round amazing chef!) recipe to suit the oms program.

This cabbage has been dry roasted in its funky foil ensemble! and the evoo added afterwards...a game changer!!

Cabbage is a mighty green powerhouse that is packed with nutrients -a real super hero of the brassica family - loaded with vitamin C and an excellent source of vitamin K - helps keep inflammation in check - rich in antioxidants and is known to have cancer fighting features. 

After roasting images...

Ingredients:

1 sweetheart cabbage (woody core removed, see photos)

Glug of extra virgin olive oil (EVOO)

Juice of half a lemon

Water

Seasoning - pepper salt chilli flakes

Oven temp: 180-190

Method:

Place cabbage on a baking sheet with enough foil to make a loose jacket

Sprinkle with water and season to your taste

Bring foil together to make a dome like jacket and seal edges

Place in a preheated oven and roast for approx 30 mins

Remove from oven and open foil

Mix together the evoo, lemon juice and seasoning

Pour over the cabbage

This can then be eaten on its own, OMG its delicious just as it is or added to other roasted vegetables or salads for a more substantial dish

Enjoy!

MelXO