Here’s a bold and flavorful recipe for Baked Hispi Cabbage in Smoky Tomatoes & Tahini. This dish elevates the humble cabbage into a gourmet centerpiece, combining the sweetness of roasted Hispi cabbage (also known as sweetheart cabbage) with a rich, smoky tomato sauce and creamy tahini drizzle. Perfect as a side dish or a light vegan main! 🌿✨

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Baked Hispi Cabbage in Smoky Tomatoes & Tahini

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

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Ingredients

For the Hispi Cabbage:

• 2 Hispi cabbages, halved lengthwise
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Smoky Tomato Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp maple syrup (optional, for balance)
• Salt and black pepper, to taste
• ½ cup vegetable stock

For the Tahini Drizzle:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2–3 tbsp water (to thin)
• Pinch of salt

For Garnish:

• 2 tbsp fresh parsley or cilantro, chopped
• 1 tbsp toasted pine nuts or sesame seeds (optional)
• Chili flakes (optional, for heat)

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Instructions

Step 1: Prepare the Cabbage

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the Hispi cabbage halves cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper.
3. Roast in the oven for 20–25 minutes, flipping halfway, until the edges are golden and slightly charred.

Step 2: Make the Smoky Tomato Sauce

1. While the cabbage is roasting, heat olive oil in a skillet over medium heat. Add the onion and sauté for 4–5 minutes until softened.
2. Stir in the garlic, smoked paprika, and cumin, and cook for 1 minute until fragrant.
3. Add the crushed tomatoes, tomato paste, maple syrup (if using), vegetable stock, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 3: Make the Tahini Drizzle

1. In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt. Gradually add water, 1 tablespoon at a time, until the drizzle reaches a smooth, pourable consistency.

Step 4: Assemble the Dish

1. Remove the roasted cabbage from the oven and place it on a serving platter. Spoon the smoky tomato sauce over and around the cabbage.
2. Drizzle generously with the tahini sauce.

Step 5: Garnish and Serve

1. Garnish with fresh parsley or cilantro, toasted pine nuts or sesame seeds, and chili flakes for extra heat.
2. Serve warm as a side or with crusty bread, rice, or couscous for a more substantial meal.

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Tips & Variations:

• Grilled Option: Instead of roasting, grill the cabbage on a BBQ or griddle pan for added smoky flavor.
• Make it creamy: Add a swirl of coconut cream to the tomato sauce for extra richness.
• Protein boost: Toss in cooked chickpeas or white beans into the tomato sauce for added heartiness.

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This Baked Hispi Cabbage in Smoky Tomatoes & Tahini is a feast of flavors and textures. It’s simple to prepare yet packed with vibrant ingredients, making it perfect for entertaining or a comforting weeknight meal.