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.

Tips –

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

The 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.

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

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Info

 

  2-4 servings
  15 minutes preparation time
  30 minutes cook time

Ingredients

  • 1 hispi cabbage sliced in half
  • 2 tbsp olive oil
  • Pinch sea salt
Gomashio;
  • 4 tbsp white Sesame seeds
  • 2 tsp black sesame seeds
  • 1/2 tsp sea salt

 

  • 300g edamame beans defrosted by running them under a hot tap (in a sieve)

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

Gomashio;

  • 4 tbsp white Sesame seeds
  • 2 tsp black sesame seeds
  • 1/2 tsp sea salt

Directions

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 baking tray with a little more oil and pinch of sea salt. 
  6. Bake for 15 minutes on 180c or until the cabbage is soft on the inside and crispy on the outside. 
To make the Gomashio;
  1. Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To make the dressing;
  1. Add all the ingredients to a jar and mix to combine.
To compile;
  1. Mix together the edamame and dressing in a bowl.
  2. Serve the roast cabbage on top of the edamame and sprinkle with gomashio.

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Recipe Tags: edamame gomashio hispi sesame

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