Baked Hispi Cabbage in Smoky Tomatoes and Tahini
A perfect winter warmer dish that combines all of my favourite ingredients. A rich smoky tomato sauce and a thick tahini drizzle over baked, charred cabbage.
Ingredients
- 1 hispi/pointed cabbage sliced in half
- Splash of olive oil
- Sea salt
For the tomato sauce
- 3 tbsp extra virgin olive oil
- 1 red onion chopped
- 4 cloves garlic minced
- 6 very ripe fresh tomatoes chopped
- 2 tbsp tomato purée or tapenade
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp of sea salt
- Big twist of black pepper
- Pinch of chilli flakes optional
For the dressing
- 2 tbsp tahini
- Juice of 1/2 lemon
- Pinch of sea salt
- Splash of water
- 2 tbsp extra virgin olive oil
Instructions
To make the cabbage
- Heat a griddle or large frying pan with a little oil.
- Place the 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 this time and griddle for a further 5 minutes, then remove from the heat.
- Add the four quarters to a high sided baking tray, drizzle over some olive oil and a pinch of sea salt.
To make the sauce
- Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
- Add the garlic and fry for 30 seconds more.
- Add the tomatoes, tomato purée/tapenade, paprika and oregano to the pan and cook on a low heat for 15 minutes.
- Add the salt, black pepper and chilli flakes (if using) to the pan and simmer for a further 5 minutes.
- Spoon the sauce over the cabbage.
- Bake on 180c for 20 minutes.
To make the dressing
- Add all the ingredients to a jar and shake to combine.
To serve
- Drizzle the cabbage with the tahini dressing and top with fresh herbs or salad leaves.
Notes
2 servings