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Prep 20 min
Cook 40 min
Serves 4
1 large hispi cabbage (500g), cut in half, core and tough stems removed
2 tbsp olive oil, plus extra for drizzling
Fine sea salt and black pepper
1 tsp caraway seeds, lightly crushed in a mortar
10g dill, finely chopped, plus 1 tsp extra to finish
5 spring onions (60g), trimmed and cut into 1cm-thick slices
50ml whole milk
50g Greek yoghurt
150ml double cream
50g unsalted butter
25g plain flour
3 eggs plus 1 egg yolk
80g feta
Heat the oven to 220C (200C fan)/425F/gas 7. Separate the cabbage leaves, put them in a large bowl and mix with the olive oil and a half-teaspoon of salt. Pile the cabbage into a 24cm ovenproof pan and roast for five minutes.
Using tongs or two long-handled wooden spoons, give the cabbage a stir, then roast for another five minutes. Stir in the caraway seeds, roast for five minutes more, until the cabbage is wilted and charred in places, then take the pan out of the oven and turn it down to 190C (170C fan)/375F/gas 5. Arrange the leaves so some of them poke out at the top, then scatter over the dill and spring onions.
Put the milk, yoghurt, cream, butter, flour, whole eggs, egg yolk, a quarter-teaspoon of salt and a good grind of pepper in a blender, and blitz smooth. Pour this mix all over the cabbage and herbs, crumble the feta on top and return to the oven for 25 minutes, until the top is golden in patches and set. Scatter the reserved picked dill on top, drizzle over some olive oil, and serve hot.