Repollo chamuscado con mantequilla tostada picante, piñones y feta

Ingredientes

• 2 sweetheart cabbages
• 1 1/2 tbsp olive oil
• 50 g unsalted butter, cubed
• 40 g pine nuts
• 1/2 tsp chilli flakes, or to taste
• 1/2 tsp smoked paprika
• juice of 1 lemon
• 50 g feta, crumbled
• handful of dill, fronds picked
• sea salt flakes, to serve

Preparación

1. 1

   Preheat the oven to 200°C, fan 180°C, gas 6. Remove the tougher outer leaves from the cabbages and trim the very end, keeping the stalk intact so the wedges stay together. Slice each cabbage into quarters lengthways and season well.

2. 2

   Heat the oil in a large ovenproof pan over a medium-high heat. In batches, if necessary, add the cabbage quarters, cut-side down, and cook for 3 minutes or until deep golden and charred. Turn onto the other cut side and char for a few more minutes. Once all the cabbage wedges are charred, turn them all onto their rounded edges (charred sides facing up). Add a splash of water to the pan, partially cover with a lid or foil, then transfer to the oven for around 20-25 minutes, or until fork tender.

3. 3

   Meanwhile, put the butter in a small pan with the pine nuts and set over a medium heat. Allow the butter to melt and foam up, stirring often. Once the nuts are golden, the butter has brown flecks in it and everything smells nutty, remove from the heat. Add the chilli flakes and smoked paprika, along with a pinch of salt, and stir to combine.

4. 4

   Once the cabbage wedges are tender, arrange them on a platter. Spoon over the buttery pine nuts and squeeze over the lemon juice. Scatter over the feta, dill fronds, sea salt flakes and some black pepper.