Pointed spring cabbage recipes

Also known as hispi cabbage, and more tender than its winter cousins, pointed spring cabbage can be thinly sliced and eaten raw in bright
and crunchy coleslaws, or briefly chargrilled then served with a fragrant Thai-style nam jim dressing. A longer, slower braise in butter and stock renders the cabbage almost limp but with a little bite still lingering. It’s wonderful served with goats’ cheese and hazelnuts as here,
or even with crispy bacon or chorizo.