Hispi Cabbage is also known as the ‘sweetheart cabbage’, known for it’s sweet flavour and delicate, tender and pale green leaves. Hispi cabbages are European in origin but are a commonly grown vegetable in British farms and can be grown in to November.

The hispi cabbages in this week’s box (5th of September) have been grown here in Sussex.

Check out these recipes for ideas on how to use your cabbage.

Mary Berry’s Cabbage Noisette - it refers to ‘brown butter’ which is normal butter that has been heated past it’s melting point to become caramelized.

To make it: “melt butter over low heat in a light-colored pan, watching as the water evaporates and the milk solids begin to toast and turn brown. When you smell a nutty aroma and see golden-brown bits, immediately remove the pan from the heat and pour the butter into a heatproof bowl to stop the cooking process.”

POTAGE CULTIVATEUR (farmer's soup)

Ingredients

Olive oil or butter

One leek, washed and sliced into rings

One onion, small dice

Carrots, 2, cut into 2 cm pieces

Potatoes, 3, cut into 2cm pieces

Bacon or sausage, 150g, cut into small pieces

Pattypan squash, cut into 2cm pieces

Chicken or vegetable stock (stock cubes are fine here)

Optional:

Cabbage, like Hispi, shredded

Celery 2 ribs, sliced

Butternut squash or Pumpkin, cut into 2cm pieces

Directions

In a large pot saute leeks, onions, and bacon or sausage (omit for a vegetarian recipe) for 10 minutes until vegetables are soft. Add in carrots, potatoes, and squash and any other optional vegetables. Add in one liter of stock and cook until vegetables begin to break down and thicken the soup, 15-20 minutes. Serve hot with buttered toast or a cheese toastie for a filling and warming lunch!