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Grilled hispi cabbage with coriander, garlic, chilli and lime oil

Main Veganisable
Serves 2 as a main, 4 as a side
Prep 10 min
Cook 15 min

This sweet cabbage is deliciously complemented by the hot and fragrant chilli and lime oil: make sure you serve it with plenty of crusty bread to mop everything up with. Serve as a vegetarian main course or as a side to grilled fish or tofu.


2 hispi cabbages (800g), cut lengthways into quarters, core and all
120ml olive oil
salt and pepper
50g fresh coriander, 40g finely chopped, 10g leaves left whole
7 garlic cloves, peeled and thinly sliced
1 large red chilli, thinly sliced on an angle
1½ tsp coriander seeds, roughly crushed in a mortar
1 tsp sweet paprika
2 limes, 1 juiced, to get 1 tbsp, the other cut into 4 wedges


  1. Put a griddle pan on a high heat. While it’s getting hot, put the cabbage on a tray, rub it all over in two tablespoons of oil and season with a half-teaspoon of salt and a good grind of pepper, making sure the oil and salt gets in between the layers.
  2. Grill four cabbage quarters, turning as necessary, for about four to five minutes, so they’re softened and nicely charred on all three sides. Transfer to a platter with a rim and repeat with the four remaining cabbage quarters.
  3. Put the remaining 90ml oil in a small saute pan on a medium-high heat and, once hot, add the chopped coriander and fry for three minutes, until deeply green. Add the garlic and chilli, turn down the heat to medium and fry for another five minutes, or until the garlic and chilli are crisp and lightly golden. Off the heat, stir in the coriander seeds, paprika and a quarter-teaspoon of salt, then add the lime juice.
  4. Spoon the oil and solids all over the grilled hispi, top with the coriander leaves and serve warm with the lime wedges on the side.