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
- 1 hispi/pointed cabbage sliced in half
- Splash olive oil
- Sea salt
Smokey Tomato Sauce
- 3 tbsp good quality olive oil
- 1 red onion – chopped
- 4 cloves garlic minced
- 6 very ripe fresh tomatoes chopped
- 2 tbsp tomato tapanade – use tomato purée if you can’t find it
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp sea salt
- Big twist black pepper
- Pinch chilli flakes (optional
- 2 tbsp tahini
- Juice 1/2 lemon
- Pinch sea salt
- Splash water
- 2 tbsp extra virgin olive oil
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:
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.