The taste and texture of hispi/ pointed cabbage when charred is just fantastic! But if you can't get hold of it, don't worry, simply sub it for red cabbage or aubergine
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Duration1 hourhr
Cook Time40 minutesmins
Prep Time20 minutesmins
Servings2
Ingredients
1hispi/pointed cabbage sliced in half
Splash olive oil
Sea salt
Smokey Tomato Sauce
3tbspgood quality olive oil
1red onion – chopped
4clovesgarlic minced
6very ripe fresh tomatoes chopped
2tbsptomato tapanade – use tomato purée if you can’t find it
1tspdried oregano
1tspsmoked paprika
1tspsea salt
Big twist black pepper
Pinchchilli flakes (optional
Tahini Dressing
2tbsptahini
Juice 1/2 lemon
Pinchsea salt
Splash water
2tbspextra virgin olive oil
Instructions
To cook the cabbage:
Heat a griddle or large frying pan with a little oil.
Place the two sides of cabbage (inside down) onto the pan and griddle for aprox 5 minutes on a medium heat until nicely charred.
Remove from the pan and cut lengthways into quarters.
Add back to the pan, uncooked sides down and griddle for a further 5 minutes. Remove from the heat.
Add the four quarters to a high sided baking tray with a little more oil and pinch of sea salt.
To make the sauce:
In the mean time – Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
Add the garlic and fry for 30 seconds more.
Add the tomatoes, tomato tapenade, paprika and oregano to the pan and cook on a low heat for 15 minutes.
Add the salt, black pepper and optional chilli flakes and to the pan and simmer for a further 5 minutes.
Now transfer the sauce to the baking tray with the cabbage, underneath and around.
Bake on 180c for 20 minutes.
To make the tahini dressing:
Add all the ingredients to a jar and mix to combine.
To serve:
Drizzle with tahini dressing and top with herbs/leaves.
To make the sauce:To make the tahini dressing:To serve:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.