Charred hispi cabbage with seaweed butter sauce, pickled shallots & fresh radish from Root: Small Vegetable Plates, a Little Meat on the Side (page 122) by Rob Howell

  • caster sugar
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  • lemons
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  • Serves : 4

  • EYB Comments

    The book's "Salad dressing" and "Seaweed vinegar" called for in this recipe can be made in advance. Can substitute other white wine vinegar for Chardonnay vinegar; rapeseed oil for the book's "Salad dressing;" and white wine vinegar, Chardonnay vinegar, or Champagne vinegar for this recipe's "Seaweed vinegar."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Salad dressing" and "Seaweed vinegar" called for in this recipe can be made in advance. Can substitute other white wine vinegar for Chardonnay vinegar; rapeseed oil for the book's "Salad dressing;" and white wine vinegar, Chardonnay vinegar, or Champagne vinegar for this recipe's "Seaweed vinegar."

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