Charred Hispi Cabbage with a Garlic Tahini Drizzle

9 June 2023
Grilled Hispi Cabbage ServedGrilled Hispi Cabbage Served

Hispi cabbage has a pointed cone-like shape often referred to as sweetheart or hearted cabbage. Chargrilling elevates this humble ingredient, intensifying its sweet flavour. Pairing the charred vegetable with garlic dressings or flavoured butters can convert even the most reluctant cabbage eaters (the garlic tahini drizzle in this recipe doesn’t disappoint)! Try the dish for a summer starter or side, with a difference.

Serves: 4 as a side dish

Prep Time: 5 minutes

Cooking Time: 15 minutes


  • 3 tbsp tahini

  • 1 small clove garlic, crushed

  • 1 tsp honey

  • 1 tsp ground cumin

  • Zest and juice of 1 lemon

  • Sea salt to taste

  • 2 hispi cabbages, washed, outer leaves removed

  • Olive oil

  • 2 red chillies, sliced (seeds removed if desired)

  • 1 tsp nigella seeds


  • Handful of fresh mint or coriander


  1. To make the dressing, whisk the tahini, garlic, honey, cumin, lemon zest and juice and a good pinch of salt in a small mixing bowl. Slowly whisk in three tablespoons of warm water until the dressing is of pouring consistency. If not, add another spoonful of water. Check the seasoning and set aside.
  2. Cut each cabbage lengthways into 4 wedges leaving the base intact so that the pieces hold together. Rub the cabbage wedges with olive oil and season with salt.
  3. Heat a grill pan over a high heat. When hot add the cabbage wedges and sear for 4-5 minutes on each cut side, then carefully turn onto the curved side and cook until soft and charred but still retaining a little crunch.
  4. Arrange the cabbage on a serving dish. Drizzle with dressing and scatter with mint, chillies and nigella seeds. Pour any remaining dressing into a small bowl and serve with the cabbage.