Charred Hispi Cabbage with Sesame Edamame & Gomashio

The most delicious charred cabbage served with a fresh and tasty sesame edamame salad and crunchy, salty gomashio sprinkle.
Charred hispi cabbage with sesame edamame & gomashio

I created this fresh and lovely charred hispi cabbage dish with sesame edamame and gomashio using a gorgeous organic cabbage from Abel & Cole.

I love taking one fresh ingredient and then creating something delicious with store cupboard ingredients.

And charring hispi is one of my favourite things to do, the flavour is fantastic.

The dressed edamame beans make a great base for a salad, just add roast veg, leaves, fresh veggies, your preference.

Gomashio is one of my favourite sprinkles to have a pot of. It adds crunch and nutty saltiness. Sprinkle on top of salads, soups, stews, dal, etc.

If you can’t get a hispi cabbage, you can roast a white or red cabbage, or use roast aubergine.

Enjoy! xx

The Recipe

Charred hispi cabbage with sesame edamame & gomashio

Charred Hispi Cabbage with Sesame Edamame & Gomashio

The most delicious charred cabbage served with a fresh and tasty sesame edamame salad and crunchy, salty gomashio sprinkle.
Prep time: 15 minutes
Cook time: 30 minutes
2-4 servings
No ratings yet

Ingredients

  • 1 hispi cabbage sliced in half
  • 2 tbsp olive oil
  • Pinch sea salt

For the Gomashio

  • 4 tbsp white sesame seeds
  • 2 tsp black sesame seeds
  • 1/2 tsp sea salt
  • 300 g edamame beans - defrosted by running them under a hot tap in a sieve.

For the dressing

  • 1 tbsp gomashio
  • 2 tbsp of rice vinegar
  • 1 tbsp of tamari or soy sauce
  • 1/4 tsp coconut sugar
  • Squeeze lime
  • 3 tbsp toasted sesame oil

Instructions

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 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 and griddle for a further 5 minutes. Remove from the heat.
  • Add the four quarters to a baking tray with a little more oil and pinch of sea salt.
  • Bake for 15 minutes on 180c or until the cabbage is soft on the inside and crispy on the outside.

To make the Gomashio

  • Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.

To make the dressing

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

To compile

  • Mix the edamame and dressing in a bowl.
  • Serve the roast cabbage on top of the edamame and sprinkle with gomashio.
Print Recipe

I'd love to hear your comments…

Let me know what you think below…

Latest Recipes