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Grilled hispi cabbage with coriander, garlic, chilli and lime oil

Charred hispi cabbage, tender and smoky, with a bright chilli-lime kick.
Deep green coriander and crisp garlic bring real warmth and bite.
Warm, juicy, and bold on the plate with fresh lime to finish.

side dish ⏱ 25 min 250 kcal / portion 15.0 g carbs / portion (estimated) vegan 🔗 Original source

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Grilled hispi cabbage with coriander, garlic, chilli and lime oil
v2 · rb0e705f985 20260727Z1751 120 ml olive oil 60 g coriander 1 piece lime 🔥 preheat a griddle pan to high heat 🌀 rub the cabbage quarters with oil and season with salt and pepper 🍳 ⏱ 4-5 min grill the cabbage quarters, turning until softened and charred on all sides 🍳 heat the remaining oil in a small saute pan on medium-high 🍳 ⏱ 3 min fry the chopped coriander until deeply green 🍳 ⏱ 5 min add garlic and chilli and fry on medium until crisp and lightly golden 🍳 stir in coriander seeds, paprika, quarter-teaspoon of salt, and lime juice off the heat to make chilli and lime oil 🍳 spoon the chilli and lime oil over the grilled hispi and top with coriander leaves; serve warm with lime wedges Grilled Hispi Cabbage 🎉 800 g hispi cabbage salt to taste pepper to taste 7 pieces garlic 1 piece red chilli 1½ tsp coriander seed 1 tsp sweet paprika hispi cabbage, salt, pepper 2tbsp · 20 ml remaining90ml · 90 ml chopped · 45 g garlic, red chilli coriander seed, sweet paprika 0.5 pieces lime 15 g coriander 0.5 pieces lime
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Preparation steps

  1. preheat a griddle pan to high heat
  2. rub the cabbage quarters with oil and season with salt and pepper
  3. grill the cabbage quarters 4-5 minutes per batch, turning until softened and charred on all sides
  4. heat the remaining oil in a small saute pan on medium-high
  5. fry the chopped coriander 3 minutes until deeply green
  6. add garlic and chilli and fry 5 minutes on medium until crisp and lightly golden
  7. stir in coriander seeds, paprika, quarter-teaspoon of salt, and lime juice off the heat to make chilli and lime oil
  8. spoon the chilli and lime oil over the grilled hispi and top with coriander leaves; serve warm with lime wedges

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