Charred Hispi Cabbage With Green Tahini Sauce

Recipe
Written By pollen + grace


Recipe:

CHARRED HISPI CABBAGE WITH GREEN TAHINI SAUCE 

PLANT-BASED | GLUTEN FREE

Total time: 25 mins
Serves: 2

This is the recipe that’ll make you fall back in love with cabbage. Charring hispi cabbage in the oven changes everything. It brings out a deep, smoky sweetness and turns it into something truly comforting. Paired with a vibrant green tahini sauce and toasted nuts for crunch, this is winter veg done right.

INGREDIENTS

Base: 

  • 2 hispi cabbages

  • 2 tbsp olive oil  

  • Sprinkle of salt + pepper

Dressing: 

  • 3-4 tbsp hot water

  • 5 tbsp tahini  

  • Small handful of fresh mint  

  • Small handful of fresh parsley  

  • 1 clove of garlic  

  • 1 tbsp maple syrup

  • Juice of 1/2 a lemon  

  • 1-2 tbsp of good quality olive oil

Toppings: 

  • 30g pistachios, roasted + chopped 

  • 30g pine nuts,  roasted + chopped 

METHOD

Method:

  • Line a large baking tray with parchment paper.

  • Slice each hispi cabbage into quarters, keeping the core intact so the leaves stay together. Place them cut-side up on the baking tray.

  • Drizzle the cabbage with olive oil and sprinkle with salt and pepper.

  • Roast in the oven for 20–25 minutes, turning halfway, until the edges are golden and slightly charred, and the stems are tender.

Make the green tahini sauce:

  • While the cabbage roasts, blend the tahini, hot water, mint, parsley, garlic, maple syrup, lemon juice, and olive oil in a blender or food processor.

  • Blend until smooth and creamy. Adjust water or lemon to reach your desired consistency and taste.

Roast the nuts:

  • Lightly toast the pistachios and pine nuts in a dry pan over medium heat for 2–3 minutes, until golden and fragrant. Chop roughly.

To serve:

  • Place the roasted cabbage on a serving plate, drizzle generously with the green tahini sauce, and finish with a scattering of chopped pistachios and pine nuts. Serve warm.

pollen + grace
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