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.

Charred Hispi Cabbage with Tahini Sauce and Chili Crisp

Name: Charred Hispi Cabbage with Tahini Sauce and Chili Crisp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 hispi cabbage; 4 spring onions; 10 garlic cloves; 1 tbsp Aleppo chili flakes; 1 tbsp chili flakes; 1 tbsp smoked paprika; 1 cup vegetable oil; 1 lemon; 0.5 cup tahini; 1 tbsp Greek yoghurt; to taste fresh chilis; to taste fresh basil; 1 slab butter; 2 tbsp cold water; 8 garlic cloves; 2 garlic cloves; 0.5 lemon

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.

Maker: Tom Jarmey

From: Instagram(view original)

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Charred Hispi Cabbage with Tahini Sauce and Chili Crisp

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Prep Time

15 min

Cook Time

20 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 4 servings.

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Vegetarian Dinner Vegetable Easy

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

1
Finely slice the 4 spring onions and 8 garlic cloves; set aside for the chili crisp.
2
Heat 1 cup vegetable oil in a skillet over medium‑high heat until a small piece of spring onion sizzles.
3
Add 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.
4
While 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.
5
Carefully 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.
6
Prepare the tahini sauce: place ½ cup tahini in a bowl, slowly whisk in 2 tbsp cold water until smooth.
7
Grate 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.
8
Slice the hispi cabbage lengthwise into 4 quarters.
9
In a hot skillet, sear each side of the cabbage pieces for 2–3 minutes until nicely charred.
10
Transfer 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.
11
Remove the cabbage from the oven, drizzle with the prepared chili crisp, and spoon over the tahini sauce.
12
Finish with freshly sliced chilies and torn basil leaves; serve immediately.

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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.