Ingredients
1 hispi cabbage, cut into quarters through the root so you have wedges 
1 tbsp flavourless oil  
300g chicken stock  

Method
Meanwhile, preheat an oven to 80c and put an oven dish that is large enough to take the cabbage into the oven.  Put a frying pan over a high heat and add the oil.  Put the cabbage flat side down and cook for 6 minutes, turning on to the other cut side halfway through, until they are deep brown and beginning to char. Pour in the chicken stock, turn down the heat, cover and cook for 5 minutes. 

Take the cabbage out of the stock and transfer to the now warm oven dish.  Pour the remaining chicken stock into a small saucepan and over a medium heat, simmer and reduce by around a third.  

- Recipe taken from Around the Table - Great British Chefs