Cabbage is becoming the next hipster food trend — as chefs make it ‘sexier’
CABBAGE is becoming the next hipster food trend — as chefs make it “sexier”.
The days when the leafy veg was always boiled, leaving a lingering pong in homes across the nation, look to be over.
Cooks at top restaurants are now experimenting with dishes including a grilled, zesty version with honey.
Hispi cabbage is reportedly leading the charge, with some establishments serving wedges of the sweeter, pointed variety for £30.
Chef Joe Woodhouse, author of Your Daily Veg cookbook, told The Guardian: “Grilling, marinating, roasting — these types of techniques have made the idea of cabbage sexier.”
ROVI, a Mediterranean restaurant in Fitzrovia, central London, has a grilled version on its menu, served with bergamot orange and smoked honey.
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On social media, Pinterest says searches for cabbage recipes are up 50 per cent in a month and the TikTok hashtag for it has more than a billion views.
Another chef and food writer, Jane Baxter, who prefers to braise her hispi with bacon and caraway seeds, said: “It’s the new cauliflower steak.”
Chef Jonathan Williams’s Welsh Laverbread seaweed delicacy in Pembrokeshire has been granted Protected Designation of Origin status, just like Champagne.