Baked Hispi Cabbage in Smokey Tomatoes and Tahini

My latest obsession – hispi/pointed cabbage. There seems to be lots of them around at the moment so get some if you can.The taste and textrure when charred is just fantastic! 

I’ve paired my delicious cabbage with a lovely rich and smokey tomato sauce. When the cabbage is charred and the sauce cooked – add them both to a baking tray for 25 minutes. It’s such a delicious combination, especially with a drizzle of tahini dressing and a leafy garnish complete the dish.

If you can’t find this type of cabbage you could use red cabbage cut into steaks or aubergine. Also good! But try and find some of this variety if you can.

I love to serve it with;


Pepper dip


I hope you enjoy, much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  20 minutes preparation time
  40 minutes cook time


  • 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) 
Tahini dressing; 
  • 2 tbsp tahini 
  • Juice 1/2 lemon
  • Pinch sea salt 
  • Splash water 
  • 2 tbsp extra virgin olive oil 


To cook the cabbage; 
  1. Heat a griddle or large frying pan with a little oil. 
  2. Place the two sides of cabbage (inside down) onto the pan and griddle for aprox 5 minutes on a medium heat until nicely charred. 
  3. Remove from the pan and cut lengthways into quarters. 
  4. Add back to the pan, uncooked sides down and griddle for a further 5 minutes. Remove from the heat. 
  5. Add the four quarters to a high sided baking tray with a little more oil and pinch of sea salt. 
To make the sauce; 
  1. 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.
  2. Add the garlic and fry for 30 seconds more. 
  3. Add the tomatoes, tomato tapenade, paprika and oregano to the pan and cook on a low heat for 15 minutes. 
  4. Add the salt, black pepper and optional chilli flakes and to the pan and simmer for a further 5 minutes. 
  5. Now transfer the sauce to the baking tray with the cabbage, underneath and around. 
  6. Bake on 180c for 20 minutes. 

To make the tahini dressing;

  1. Add all the ingredients to a jar and mix to combine.
To serve 
  1. Drizzle with tahini dressing and top with herbs/leaves. 

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  1. […] 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. […]

  2. Baked Hispi Cabbage In Smokey Tomatoes & Tahini on April 23, 2020 at 11:10 am

    […] This recipe was republished with permission from Rebel Recipes. Find the original recipe here. […]

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Recipe Tags: cabbage hispi tomato sauce


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