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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.
Prep time: 20 minutes
Cook time: 40 minutes
2 servings
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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.
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