Braised Hispi Cabbage with Creamy Boursin Yoghurt & Almond Crumble

Name: Braised Hispi Cabbage with Creamy Boursin Yoghurt & Almond Crumble
Prep time: 15 min
Cook time: 30 min
Ingredients: 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; 200 g Boursin garlic & herb cheese; 120 g natural live yoghurt (Greek-style); 1 tsp lemon juice; Pinch of salt; 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

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.

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.

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

Method

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.

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Braised Hispi Cabbage with Creamy Boursin Yoghurt & Almond Crumble

Prep Time: 15

Cook Time: 30

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