Have you tried charred hispi/pointed cabbage? Oh my goodness, I love it! Its totally unlike old school soggy cabbage. Charring the outside completely transforms and elevates it to something quite special – soft and buttery on the inside, cispy and caramelised on the outside.

I could wolf them down just as they are, and they are a brilliant side dish. But here I’ve combined them with a simple but delicious tomato, pea and coconut curry. I think it works so well together.
Some delicious ways to eat your charred cabbage;
- Dressed with tahini dressing and dukka
- On a bed of butter bean hummus
- With satay sauce and herby rice
I hope you enjoy! Much love, Niki xxx



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This was absolutely delicious and so quick and easy it’s going to become a favourite.
[…] My Charred Hispi Cabbage with Tomato, Pea and Coconut Curryis quite unlike anything you will have every tried before, I guarantee it. […]
Ginger in the recipe is not on the ingredient list
directions state to add it at the same time as garlic
just FYI
LOVE this curry
Hi Marina
Amended! thanks for flagging!
Love
Niki xxx
When you say ginger in your method do you mean ginger or tumeric as the ginger isn’t in the ingredients list? Thanks!
All amended!
Love
Niki xxx
Where do you find those Hispi cabbage ? Impossible to find in NYC. What would you suggest to replace it for ?
Thank you. Love your recipes and just would love to try these one…0
Hi Camille
Sorry to hear that.
you could definitely use white cabbage in slices or charred aubergine would be delicious!
love
Niki xxx