Baked Hispi Cabbage in Smoky Tomatoes and Tahini

A perfect winter warmer dish that combines all of my favourite ingredients. A rich smoky tomato sauce and a thick tahini drizzle over baked, charred cabbage.

baked-hispi-cabbage-in-smokey-tomatoes-and-tahini 1

Have you ever tried a Hispi cabbage before?

It’s also known as a pointed cabbage, because of its unusual shape; it’s become sort of my latest obsession.

Cabbage always works well with rich flavours and thick sauces, and this one is no different. The leaves take on that beautiful charred flavour from the oven, adding a smoky flavour with a subtle sweetness underneath and a delightful crunch – a welcome addition to the normal soft texture cabbage is known for.

I use a tomato tapenade for this dish to continue the smoky theme, but you can use a standard tomato purée if you’re unable to find a tapenade or want to reduce the smokiness of the dish. The cabbage brings enough smoky flavour to the dish on its own that you won’t really notice the difference once the sauce is mixed in and baked together.

Finishing with a tahini dressing is key to this dish. It adds an earthy note that is thick and delicious, especially swirled into the vibrant red sauce and just brings the whole dish together. Tahini can be slightly bitter on its own, but the sweetness in the tomatoes balance the flavour out. So if tahini is a new ingredient for you, this is a great starting dish to try it in.

If you can’t find this type of cabbage, don’t worry… you could use a standard red cabbage cut into steaks rather than quarters or even aubergine. But if you can find a Hispi, it’s definitely worth the hunt!

Love Niki xxx

baked-hispi-cabbage-in-smokey-tomatoes-and-tahini 1a

Baked Hispi Cabbage in Smoky Tomatoes and Tahini

A perfect winter warmer dish that combines all of my favourite ingredients. A rich smoky tomato sauce and a thick tahini drizzle over baked, charred cabbage.
Prep time: 20 mins
Cook time: 40 mins
2 servings
No ratings yet

Ingredients

  • 1 hispi/pointed cabbage sliced in half
  • Splash of olive oil
  • Sea salt

For the tomato sauce

  • 3 tbsp extra virgin olive oil
  • 1 red onion chopped
  • 4 cloves garlic minced
  • 6 very ripe fresh tomatoes chopped
  • 2 tbsp tomato purée or tapenade
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp of sea salt
  • Big twist of black pepper
  • Pinch of chilli flakes optional

For the dressing

  • 2 tbsp tahini
  • Juice of 1/2 lemon
  • Pinch of sea salt
  • Splash of water
  • 2 tbsp extra virgin olive oil

Instructions

To make the cabbage

  • Heat a griddle or large frying pan with a little oil.
  • Place the cabbage inside down onto the pan and griddle for approx 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 this time and griddle for a further 5 minutes, then remove from the heat.
  • Add the four quarters to a high sided baking tray, drizzle over some olive oil and a pinch of sea salt.

To make the sauce

  • 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 purée/tapenade, paprika and oregano to the pan and cook on a low heat for 15 minutes.
  • Add the salt, black pepper and chilli flakes (if using) to the pan and simmer for a further 5 minutes.
  • Spoon the sauce over the cabbage.
  • Bake on 180c for 20 minutes.

To make the dressing

  • Add all the ingredients to a jar and shake to combine.

To serve

  • Drizzle the cabbage with the tahini dressing and top with fresh herbs or salad leaves.
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