Hispi cabbage is grilled at a Hoppers restaurant in London. — Photos: PETER FLUDE/The New York Times
There it is, in Notting Hill, chargrilled and served with bagna cauda, chilli and breadcrumbs. In central London, it winks up at diners near Piccadilly Circus, as a side dish with chorizo and sesame. And there, in fast-casual lunches around the city, it’s a stalwart side with eggplant and a Sichuan peppercorn dressing.
The starlet in question? Hispi cabbage.
