Grilled hispi cabbage with coriander, garlic, chilli and lime oil | Ottolenghi 20

hispi cabbage

💰Cheaper: green cabbage

Green cabbage is more widely available and less expensive.

fresh coriander

💰Cheaper: parsley

Parsley is a common herb that can substitute for coriander.

red chilli

💰Cheaper: red pepper flakes

Red pepper flakes provide similar heat and flavor.

lime

💰Cheaper: lemon

Lemon can be used in place of lime for acidity.

Cut the hispi cabbage into quarters.

Drizzle the cabbage with olive oil, ensuring enough oil is used and rub it between the leaves.

Sprinkle salt over the cabbage and rub it in.

Preheat the grill for about 20 minutes until super hot.

Place the cabbage on the grill, making sure not to overcrowd it.

Grill the cabbage for about 2-3 minutes on each side to get nice char marks.

Once grilled, set the cabbage aside.

In a pan, heat about 90 ml of olive oil on medium heat.

Add sliced garlic and sliced red chilli to the hot oil.

Test the oil's readiness by checking if a piece of garlic sizzles and floats.

Cook until the garlic is lightly golden and the chilies are translucent, then remove from heat.

Pour the garlic and chili oil into a bowl and set aside to cool.

Chop 50 grams of coriander finely, reserving 10 grams for garnish.

Lightly crush some coriander seeds and add them to the oil along with paprika, salt, and pepper, cooking for about 30 seconds.

Plate the grilled cabbage, opening up the leaves to allow for the oil to seep in.

Spoon the garlic and chili oil over the cabbage, ensuring it gets into the grooves.

Garnish with the reserved coriander leaves and drizzle with a bit more olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary