Recipe Page: Hispi Cabbage

Grilled Hispi Cabbage Steaks with Balsamic Glaze

Duration: 20 minutes

Jam packed with flavour and super easy to make.

Utensils

  • Grill or grill pan

Ingredients

  • 1 Hispi cabbage, sliced into thick steaks
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Balsamic glaze for drizzling
  • Fresh herbs for garnish (such as parsley or thyme)

Instructions

  1. Preheat the grill or grill pan over medium-high heat.
  2. Brush both sides of the Hispi cabbage steaks with olive oil.
  3. Season with salt and black pepper.
  4. Grill the cabbage steaks for 3-4 minutes on each side or until charred and tender.
  5. Transfer the grilled steaks to a serving platter.
  6. Drizzle with balsamic glaze and garnish with fresh herbs.
  7. Serve as a flavorful side dish.

Hispi Cabbage and Chickpea Stir-Fry

Duration: 25 minutes

As quick as it is delicious, an amazing stir fry.

Utensils

  • Wok or large pan

Ingredients

  • 1 Hispi cabbage, thinly sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Sesame seeds for garnish
  • Green onions, sliced for garnish
  • Cooked rice or noodles for serving

Instructions

  1. In a wok or large pan, heat sesame oil over medium-high heat.
  2. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
  3. Add sliced Hispi cabbage, chickpeas, and red bell pepper to the wok. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  4. Pour soy sauce over the stir-fry, tossing to coat evenly.
  5. Serve the Hispi cabbage and chickpea stir-fry over cooked rice or noodles. Garnish with sesame seeds and sliced green onions.

Hispi Cabbage and Lentil Soup

Duration: 45 minutes

A beyond delicious soup full of aromatics and tasty stuff.

Utensils

  • Large pot

Ingredients

  • 1 Hispi cabbage, shredded
  • 1 cup green or brown lentils, rinsed
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Olive oil for sautéing

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and minced garlic. Sauté until vegetables are softened.
  2. Add shredded Hispi cabbage to the pot and stir for a few minutes.
  3. Pour in vegetable broth, add lentils, dried thyme, and a bay leaf.
  4. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes or until lentils are tender.
  5. Season with salt and black pepper to taste.
  6. Remove the bay leaf before serving. Serve the Hispi cabbage and lentil soup as a warming vegan meal.