Charred Hispi Cabbage – Tom Jarmey 35-Minute Recipe
Charred hispi cabbage is tossed with butter and served with a creamy tahini‑yogurt sauce and a crunchy, smoky chili crisp. Fresh basil and sliced chilies finish the dish, making a vibrant vegetarian dinner that’s ready in under an hour.
Recipe by Tom Jarmey· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
35 min estimated total time for 4 servings.
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Ingredients
- 1 hispi cabbage
- to taste fresh chilis
- to taste fresh basil
- 1 slab butter
Chili Crisp
- 4 spring onions
- 8 garlic cloves
- 1 cup vegetable oil
- 1 tbsp Aleppo chili flakes
- 1 tbsp chili flakes
- 1 tbsp smoked paprika
Tahini Sauce
- 1/2 cup tahini
- 2 tbsp cold water
- 2 garlic cloves
- 0.5 lemon
- 1 tbsp Greek yoghurt
Instructions
- 1Finely slice the 4 spring onions and 8 garlic cloves; set aside for the chili crisp.
- 2Heat 1 cup vegetable oil in a skillet over medium‑high heat until a small piece of spring onion sizzles.
- 3Add the sliced garlic and spring onions to the hot oil and fry for 8–10 minutes, stirring occasionally, until they turn golden and become crisp.
- 4While the aromatics are frying, combine 1 tbsp Aleppo chili flakes, 1 tbsp regular chili flakes, and 1 tbsp smoked paprika in a heat‑proof bowl.
- 5Carefully pour the hot infused oil over the spice mixture, whisking to create a glossy chili crisp; allow the garlic and onions to continue drying and crisping in the oil, then stir the mixture back into the oil.
- 6Prepare the tahini sauce: place ½ cup tahini in a bowl, slowly whisk in 2 tbsp cold water until smooth.
- 7Grate the remaining 2 garlic cloves into the tahini, add the juice of half a lemon and 1 tbsp Greek yoghurt, whisk together, and season with salt to taste.
- 8Slice the hispi cabbage lengthwise into 4 quarters.
- 9In a hot skillet, sear each side of the cabbage pieces for 2–3 minutes until nicely charred.
- 10Transfer the charred cabbage to a baking sheet, season with salt and pepper, place a small slab of butter on each piece, and roast in a pre‑heated oven at 356°F for 15 minutes.
- 11Remove the cabbage from the oven, drizzle with the prepared chili crisp, and spoon over the tahini sauce.
- 12Finish with freshly sliced chilies and torn basil leaves; serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prep aromatics first
Finely slice the spring onions and garlic before heating the oil.
Test oil temperature
Heat the oil until a small piece of spring onion sizzles before adding the sliced aromatics.
Whisk tahini slowly
Add the cold water to the tahini gradually while whisking.
Finish cabbage in the oven
After searing, roast the cabbage pieces with a slab of butter for 15 minutes at 180 °C.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Charred Hispi Cabbage with Tahini Sauce and Chili Crisp?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Charred Hispi Cabbage with Tahini Sauce and Chili Crisp recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Charred Hispi Cabbage with Tahini Sauce and Chili Crisp recipe come from?
- It was shared by Tom Jarmey on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.