Clare Coghill

Charred Cabbage and Toasted Hazelnuts

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Preparation info
  • Feeds

    2

    ( as a side)
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Cafe Cùil Cookbook: Recipes from the Isle of Skye
Cafe Cùil Cookbook

By Clare Coghill

Published 2025

  • About

You wouldn’t believe that the humble cabbage – so dreary and familiar to any Scottish child – could have such a delicious flavour once seared and roasted. I always thought of cabbage as a soggy side on my dinner plate, but this recipe transformed it for me and I hope it will do the same for you.

Ingredients

  • 1 Hispi cabbage, quartered lengthwise
  • 2 tbsp salted butter, softened
  • 1 tbsp

Method

  1. Gently rinse the quartered cabbage in a bowl of warm, salted water.
  2. In a small bowl, beat the butter and miso paste together until smooth.
  3. Heat a large skillet or ovenproof pan on the hob with a couple of generous glugs of olive oil.
  4. Once the pan is piping hot, carefully place the cabbage quarters into the pan. Take care as the pan will spit