Baked Hispi Cabbage in Smoky Tomatoes and Tahini

Have you ever tried a Hispi Cabbage before?

It’s become 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 xx