The vibrant flavours of grilled hispi cabbage is transformed by a zesty herb mole and spicy salsa macha. This stunning dish delivers charred sweetness complemented by nutty, herbaceous sauces for an unforgettable plant-based delight.
30 mins to 1 hour
10 to 30 mins
Serves 4
Dairy-free, Egg-free, Pregnancy-friendly, Vegan, Vegetarian
By Thomasina MiersFrom Saturday Kitchen
This grilled hispi cabbage recipe with green herb mole and salsa macha achieves a Nutri-Score B rating, indicating it’s a well-balanced dish. The recipe features nutrient-dense ingredients including cabbage (high in vitamins K and C), herbs (rich in antioxidants), and nuts/seeds (providing healthy fats and protein). The quinoa base offers complete protein and essential minerals. While the oil content in the salsa macha adds calories, the overall nutritional profile remains positive due to the abundance of vegetables, whole grains, and plant-based proteins.
Equipment
£29.99 (available from £28.79)
Ingredients
For the salsa macha
- sesame seeds 30g/1oz
- pumpkin seeds 50g/1¾oz (optional)
- vegetable oil 450ml/16fl oz olive or good-quality
- garlic 30g/1oz cloves, peeled left whole
- peanuts 90g/3¼oz unsalted peeled, left whole
- chipotle 20g/¾oz dried chillies, stems and seeds removed
- chillies 6-7 arbol, stems and most of seeds removed
- salt 1 heaped tsp, plus extra if needed
For the cashew mole
- cashew 140g/5½oz raw nuts
- lime juice 2 tbsp fresh
- chilli 1 green, seeds removed and roughly chopped (optional)
- vinegar 2 tbsp cider, plus extra if needed
- coriander 60g/2¼oz fresh leaves
- parsley 60g/2¼oz fresh flatleaf leaves
- salt ½ tsp, plus extra if needed
For the quinoa
- salt 1 tsp
- quinoa 200g/7oz
For the cabbage
- cabbages 2 hispi, cut into quarters
- vegetable oil 2 tbsp, for brushing
- black pepper salt and freshly ground
- radish sliced to serve
- herbs micro, to serve
- feta ½ block, to serve
Method
Preparing the Salsa Macha
1. Begin by toasting the sesame seeds in a dry frying pan over medium heat for 6-7 minutes. Watch them carefully as they toast, stirring occasionally until they develop a light golden colour and release their nutty aroma. This toasting process enhances the flavour profile of your grilled hispi cabbage dish.
2. Transfer half of the toasted sesame seeds to your blender and pulse until mostly ground but not completely smooth – this creates texture in your salsa macha. Place the remaining whole seeds in a large bowl to reserve their crunchy texture for later.
3. Return to your dry frying pan and toast the pumpkin seeds (if using) over medium heat. Allow them to pop and jump slightly as they toast – this indicates they’re releasing their oils and developing flavour. Once they’re lightly golden and fragrant, add them to the bowl with the reserved sesame seeds.
4. Pour half of the vegetable oil into a deep saucepan and heat over medium. The oil should form gentle bubbles when ready, but avoid overheating as this will burn the delicate ingredients. This oil-infusion technique is crucial for developing the complex flavours in the salsa macha for your grilled cabbage dish.
5. Add the whole garlic cloves to the hot oil and fry for 4-5 minutes until they develop a light golden colour. Use your slotted spoon to transfer the golden garlic to the blender, leaving the flavourful oil behind.
6. Next, introduce the whole peanuts to the hot oil. Fry them until they reach a pale caramel colour and release a delightful nutty aroma. Monitor them closely as they can quickly go from perfectly toasted to burnt. Use your slotted spoon to transfer them to the bowl with the reserved seeds.
7. Finally, fry the dried chipotle and arbol chillies in the same oil for just 30-60 seconds. Be particularly vigilant here as chillies burn even faster than garlic and will impart a bitter taste if overcooked. Their colour should deepen slightly but not blacken. Transfer them immediately to the blender with the garlic.
8. Add the salt and remaining fresh oil to the blender with the garlic and chillies. Pulse a few times to create a rough paste that will form the base of your salsa macha.
9. Allow the cooking oil to cool slightly before carefully adding it to the blender along with the reserved peanut and seed mixture. Pulse to achieve a textured consistency with some chunks of nuts remaining for texture. This balance of smooth and chunky elements creates an interesting mouthfeel for your grilled hispi cabbage dish.
Creating the Green Herb Mole
10. For the vibrant cashew mole, begin by soaking the cashew nuts in 180ml of water for 30 minutes. This softening process is essential for achieving the smooth, creamy texture that complements the charred hispi cabbage.
11. Transfer the soaked cashews along with their soaking liquid to your blender. Add the fresh lime juice, green chilli (if using), cider vinegar, fresh herbs and salt. Blend thoroughly until you achieve a smooth, bright emerald green purée with a silky consistency.
12. Taste your cashew mole and adjust the seasoning with additional salt and vinegar if needed. The flavour should be bright and herbaceous with a subtle tang that will cut through the richness of the grilled hispi cabbage dish.
13. Transfer the vivid green mole to a small saucepan and warm it very gently over low heat. Be careful not to overheat as this will cause the herbs to lose their vibrant colour. The mole should be just warm enough to complement the hot grilled cabbage.
Preparing the Quinoa Base
14. To prepare the nutritious quinoa base, combine the salt, quinoa and 350ml of water in a saucepan. Place over medium-high heat and bring to a gentle boil.
15. Reduce to a simmer and cook the quinoa for approximately 15 minutes, or until the grains have unfurled, revealing their characteristic white spirals. The quinoa should be tender but still retain a slight bite. Fluff with a fork to separate the grains and create a light, fluffy texture to support your grilled hispi cabbage.
Grilling the Hispi Cabbage
16. Preheat your griddle pan until it’s very hot – this is crucial for achieving beautiful char marks on your hispi cabbage. The intense heat caramelises the natural sugars in the cabbage, developing complex flavours.
17. Brush each hispi cabbage wedge with a light coating of olive oil and season generously with salt and freshly ground black pepper. Place the wedges cut-side down on the hot griddle and allow them to char for 2-3 minutes until they develop distinctive grill marks. Turn the wedges to char all cut surfaces, leaving the outer leaves with some crunch while softening the core.
Assembling the Dish
18. Create a bed of the fluffy quinoa on each serving plate. Place a charred hispi cabbage wedge on top as the centrepiece of the dish. Drizzle generously with the vibrant green cashew mole and spoon the textured salsa macha over and around the cabbage. Finish by crumbling chunks of feta over the top, arranging sliced radishes for freshness and colour, and garnishing with delicate micro herbs for visual appeal and flavour complexity.
Suggested Wine Pairing
Majestic: Vasse Felix ‘Filius’ Chardonnay
This crisp Western Australian chardonnay offers the perfect counterbalance to the charred hispi cabbage dish. With notes of white peach, green apple and a hint of toasted almonds, this wine’s bright acidity cuts through the richness of the nut-based sauces while its subtle oak influence complements the smoky char of the grilled cabbage. The mineral finish works beautifully with the herbaceous elements in the mole sauce.
Tesco: Finest Gavi DOCG
This elegant Italian white wine presents delicate citrus notes and a crisp mineral character that pairs wonderfully with the grilled vegetable centrepiece. The wine’s refreshing acidity offers a cleansing contrast to the nutty richness of both the salsa macha and cashew mole, while subtle floral hints enhance the herbaceous qualities in the dish. Its light body ensures the complex flavours of your charred hispi cabbage remain the star of the meal.
Sainsbury’s: Taste the Difference Albariño
This vibrant Spanish white showcases bright apple, peach and citrus notes with a distinctive saline quality that beautifully enhances the vegetable-forward cabbage dish. The wine’s natural acidity balances the richness of the nut-based sauces, while its aromatic profile complements the fresh herbs in the mole. The slight salinity particularly elevates the charred elements of the grilled hispi, creating a harmonious dining experience for this plant-based creation.
What can you serve with this
1. Crusty sourdough bread makes an excellent accompaniment to this grilled hispi cabbage dish, perfect for mopping up the remaining salsa macha and cashew mole. The contrasting textures of the crunchy crust and soft interior complement the tender cabbage and add a satisfying element to the meal.
2. Charred corn on the cob echoes the grilling technique used on the cabbage while adding a sweet contrast to the spicy and herbaceous sauces. Brush with a little olive oil and grill alongside the cabbage for an efficient and cohesive side dish.
3. Roasted butternut squash offers a sweet, earthy complement to the spiced grilled hispi cabbage. The creamy texture and caramelised edges create a delightful contrast to the fresh, vibrant sauces and add additional nutritional value to the meal.
4. Grilled halloumi provides a protein-rich addition that works beautifully with the Mediterranean and Mexican fusion flavours. The salty, squeaky cheese stands up well to the bold flavours of the salsa macha and green herb mole.
5. Simple green salad with a light citrus dressing brings freshness and crunch to balance the richness of the grilled hispi cabbage dish. The clean, bright flavours help cleanse the palate between bites of the intensely flavoured main dish.
Nutri-score Health Check
This grilled hispi cabbage with green herb mole and salsa macha recipe achieves a Nutri-Score B rating, indicating it’s a well-balanced and nutritious dish. The calculation takes into account several key factors:
On the positive side, the recipe includes significant amounts of vegetables (hispi cabbage, herbs, radish), providing essential vitamins, minerals, and dietary fibre. The inclusion of plant-based proteins from quinoa and nuts contributes to the dish’s nutritional density. The recipe is rich in healthy fats from nuts and seeds, which provide heart-healthy unsaturated fats and important minerals.
The moderate calorie content per serving keeps the dish balanced despite the use of oils and nuts. The recipe provides a good balance of macronutrients, with proteins from quinoa, fats from nuts and oils, and carbohydrates from vegetables and quinoa.
Some negative factors include the relatively high oil content in the salsa macha, which increases the overall calorie density. However, this is balanced by the nutrient-dense ingredients throughout the rest of the recipe.
The score has been automatically calculated from the ingredients in the recipe and is only a guide. Individual nutritional needs may vary, and portion control remains important for maintaining balanced nutrition.
Recipe FAQ
- What is hispi cabbage and can I substitute it? Hispi cabbage (also called pointed cabbage or sweetheart cabbage) has a conical shape and sweet flavour. If unavailable, you can substitute with savoy cabbage or even quartered small green cabbages, though cooking times may vary slightly.
- Can I make the sauces ahead of time? Yes! The salsa macha can be made up to 2 weeks ahead and stored in a sterilised jar in the refrigerator. The cashew mole is best made within 2-3 days of serving to maintain its vibrant colour.
- How spicy is this dish? With chipotle and arbol chillies in the salsa macha, the dish has a moderate heat level. Adjust the amount of chillies or remove more seeds for a milder version, or add more for extra spice.
- Is there a nut-free alternative for this recipe? For a nut-free version, replace cashews with soaked sunflower seeds in the mole, and omit the peanuts from the salsa macha, increasing the amount of sesame and pumpkin seeds instead.
- Do I need a griddle pan to make this dish? While a griddle pan gives attractive char marks and smoky flavour, you can also roast the cabbage in a hot oven (200°C/180°C fan) for 15-20 minutes until tender with crisp edges.
- What can I use instead of quinoa? Cooked bulgur wheat, farro, or brown rice make excellent substitutes for quinoa in this grilled hispi cabbage dish.
- How do I achieve the best char on the cabbage? Ensure your griddle pan is smoking hot before adding the cabbage, don’t move the wedges too frequently, and allow proper contact time with the griddle to develop those characteristic char marks.
- Can I make this dish completely vegan? Yes, simply omit the feta cheese or replace it with a vegan alternative to make this grilled hispi cabbage dish fully plant-based.
Storing FAQ
- How should I store leftover grilled hispi cabbage? Allow the cabbage to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Store the sauces separately in airtight containers.
- Can the salsa macha be kept at room temperature? Due to its high oil content, salsa macha can be stored in a sterilised jar at room temperature for up to 5 days, or refrigerated for 2-3 weeks. The oil may solidify when chilled but will return to liquid at room temperature.
- How long will the cashew mole last in the refrigerator? The green cashew mole will keep for 3-4 days in an airtight container in the refrigerator, though it may lose some of its vibrant colour over time.
- Can I freeze components of this dish? The cooked quinoa freezes well for up to 3 months. The cashew mole can be frozen for up to 1 month, though it may separate slightly upon thawing. The salsa macha is not suitable for freezing.
- What’s the best way to store the assembled dish? This grilled hispi cabbage dish is best enjoyed fresh rather than stored assembled. If necessary, store components separately and reassemble when serving.
Reheating FAQ
- What’s the best way to reheat the grilled cabbage? Preheat your oven to 180°C/160°C fan and place the cabbage on a baking tray. Cover with foil and warm for 10-15 minutes until heated through. Alternatively, reheat in a microwave for 1-2 minutes.
- Should I reheat the cashew mole? Gently warm the cashew mole in a small saucepan over low heat, stirring occasionally. Be careful not to boil it as this will affect both flavour and colour. Alternatively, serve at room temperature.
- How should I reheat the quinoa? Add a tablespoon of water to the quinoa and reheat in a microwave for 1-2 minutes, stirring halfway through. Alternatively, warm in a saucepan over medium heat with a splash of water, stirring frequently.
- Can I reheat the entire assembled dish? It’s best to reheat the cabbage and quinoa separately, then reassemble with room temperature or gently warmed sauces. This preserves the integrity of each component of the grilled hispi cabbage dish.
- The cashew mole has thickened after refrigeration – how do I restore its consistency? If the cashew mole thickens after chilling, thin it with a little water, lime juice, or vegetable stock, stirring until you reach the desired consistency.
