Roast sweetheart cabbage, truffled salad cream, aged cheddar Recipe

Charred wedge of hispi cabbage, coated in butter and roast in the oven served with a truffle infused dressing and grated aged cheddar.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5

Les ingrédients

Pour people
  • For the vegetables
  • Sweetheart cabbage : 3 whole
  • Rapeseed oil : 15 ml
  • Unsalted butter : 50 g
  • Maldon salt : 1 pinch(es)
  • For the sauce
  • Plain flour : 5 g
  • Mustard powder : 10 g
  • Malt vinegar : 15 ml
  • Caster sugar : 5 g
  • Double cream : 175 ml
  • White truffle oil : 20 ml
  • Egg yolk(s) : 2 whole
  • Maldon salt : 1 pinch(es)
  • Coarse ground black pepper : 2 g
  • For the garnish(es)
  • Mature cheddar cheese : 150 g



    Preheat the oven to 200c. Remove the outer layer of leaves, wash and dry the cabbage. Cut each cabbage into 4 lengthwise. Heat the oil in a large frying or grill pan. Place the cabbage in, cut side down and cook over a high heat for 1 minute. Add the butter to the pan and continue to cook until the cabbage is golden brown before turning onto the second cut side and cooking until golden brown. Flip the cabbage onto the curved edge, baste with the butter and place into the oven for 10 minutes.


    Place the egg yolk, flour, mustard powder and sugar into a large bowl. Whisk well then pour in the double cream whisking all the time. Place over a pan of boiling water (bain marie) and cook for approximately 10 minutes, whisking regularly until thickened. Remove from the heat and whisk in the vinegar and truffle oil. Season to taste.

  • 3. TO SERVE

    Remove the cabbage from the oven, dress with the salad cream and plate. Grate the cheddar over liberally and serve.

Chef's tip

«Don't be afraid to char the cabbage as it will bring out it's sweetness. »

Your comments