Sweet and smoky chargrilled hispi cabbage in a classic dressing and served on garlic-rubbed toasts – supper’s looking up
Heat a griddle pan or heavy frying pan. Rub the hispi wedges all over with one or two tablespoons of oil, season lightly and grill for six to nine minutes on one cut side. Turn and repeat on the other cut side of each wedge.
Belgique Dernières Nouvelles, Belgique Actualités
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