October 9, 2025
Braised Hispi Cabbage with Creamy Boursin Yoghurt & Almond Crumble
Braised Hispi Cabbage with Creamy Boursin Yoghurt & Almond Crumble
A modern, elegant starter of charred, tender hispi cabbage served over cool, creamy Boursin yoghurt and topped with a golden, nutty almond crumble. A perfect balance of soft, crisp, and tangy — simple sophistication on a plate.
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Ingredients
For the Cabbage
- 1 large hispi sweetheart cabbage, trimmed and quartered (keep the core intact)
- 2 tbsp olive oil
- 150 ml vegetable or light chicken stock
- Sea salt & black pepper
For the Creamy Boursin Yoghurt
- 200 g Boursin garlic & herb cheese
- 120 g natural live yoghurt Greek-style
- 1 tsp lemon juice
- Pinch of salt
For the Almond Crumble (makes 160g total – 40g per person)
- 50 g ground almonds
- 50 g flaked almonds
- 1 small roasted garlic clove mashed
- 1 tsp onion powder
- 1 tbsp chopped chives plus extra to garnish
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- Pinch of sea salt
Instructions
Brown and Braise the Cabbage
- Heat the olive oil in a large frying pan over medium-high heat. Add the cabbage wedges, cut side down, and cook for 3–4 minutes per side until deeply golden and caramelised. Transfer to a roasting tray, season well, and pour the stock around (not over) the cabbage. Cover tightly with foil and braise in a 180°C (fan 160°C) oven for 30 minutes, until tender and the base of the tray is almost syrupy.
Make the Almond Crumble
- Mix the ground and flaked almonds with the roasted garlic, onion powder, chives, sherry vinegar, olive oil, and salt. Spread onto a tray and bake at 180°C for 8–10 minutes, stirring halfway, until golden and crisp. Cool slightly to firm up.
Make the Creamy Boursin Yoghurt
- Whisk together the Boursin, yoghurt, lemon juice, and salt until smooth. Add a splash of warm water if you’d like a looser, sauce-like texture.
Assemble
- Spoon the creamy Boursin yoghurt onto each plate to form a soft base. Top with a wedge of braised hispi cabbage. Spoon over some of the braising juices for shine and depth. Scatter with 40g of almond crumble and finish with extra chives and a drizzle of olive oil.
Notes
The char first, braise second method gives a deep roasted sweetness with melting texture.
Keep the Boursin yoghurt cold – the contrast against the warm cabbage is beautiful.
For service: finish with a few micro chives or a lemon oil drizzle for clean presentation.
Keep the Boursin yoghurt cold – the contrast against the warm cabbage is beautiful.
For service: finish with a few micro chives or a lemon oil drizzle for clean presentation.