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 1

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.

charred-hispi-cabbage-with-sesame-edamame-gomashio 1a

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 mins
Cook time: 30 mins
2-4 servings
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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.
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