Charred Hispi Cabbage with Harissa Lentils

Charred Hispi Cabbage with Harissa Lentils

This one has become a proper staple in our kitchens. There's something about charring hispi cabbage that totally transforms it. The outside goes caramelised and a little smoky, and the inside stays tender and sweet. Paired with spiced harissa lentils, it's hearty and bold without feeling heavy. We keep coming back to this one because it looks impressive but honestly comes together in 45 minutes. Make it tonight, you won't regret it.

Cook: 45 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large frying pan
  • Small bowl for tahini sauce
  • Microplane or fine grater for garlic

Ingredients

  • 4 tbsp olive oil
  • 2 hispi cabbage
  • 50g plant-based butter
  • 1 red onion
  • 2 cloves of garlic
  • 1 tbsp tomato paste
  • 2 tbsp rose harissa paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 500g cherry tomatoes
  • 250g puy lentils
  • 250ml water
  • 5 tbsp tahini
  • 1 lemon
  • 100ml water
  • 1 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 15g fresh mint
  • 15g fresh parsley
  • 25g pomegranate seeds

Method

1

Prep the veg

  • Slice each cabbage into 4 wedges
  • Slice the red onion
  • Grate the garlic
  • Halve the cherry tomatoes
2

Char the Cabbage

  • Heat a large frying pan over a medium-high heat with the olive oil
  • Add the cabbage wedges and cook on each side until caramelised, then add the butter and use to baste over the cabbage
  • Season with salt and pepper and transfer to a plate
3

Make the base

  • Heat the pan over a medium heat
  • Add a good drizzle of olive oil, the onion and a pinch of salt
  • Cook until softened then add the garlic, tomato paste, harissa and spices and fry for a few minutes
  • Add the cherry tomatoes and cook for 5 minutes until they burst and start to release their juices
  • Stir through the lentils, pour over the water and season with salt and pepper
  • Arrange the cabbage on top of the lentils and place in the oven uncovered for 25 minutes until the cabbage has cooked through and the tomatoes have reduced
4

Prepare the toppings

  • Juice the lemon
  • Place the tahini in a small bowl and whisk in half the lemon juice, adding enough water until you have a smooth creamy consistency
  • Pick the fresh herbs into a bowl and lightly toss them with the olive oil, pomegranate molasses and rest of the lemon juice
5

Bring it all together

  • Drizzle the tahini over the cabbage and top with the dressed herbs
  • Scatter over the pomegranate seeds to serve

Tips & Variations

  • Get the pan properly hot: We find this works really well when the pan is almost smoking before the cabbage goes in. A lukewarm pan will just steam it and you'll miss that gorgeous char.
  • Adjust the heat: Harissa pastes vary a lot in spice level. Start with a little less than the recipe says, taste as you go, and add more if you want more fire. Trust us on this one.
  • Make it even heartier: Ian loves adding a big spoonful of yogurt on top to serve. It cools everything down a little and adds a creamy contrast that works brilliantly with the harissa.

Why This Works

The trick is getting a really good char on the cabbage before you add the butter for basting. That caramelisation is where all the flavour lives, so don't rush it or move the wedges around too much. The harissa lentils do the heavy lifting on spice and depth, so together you've got this perfect balance of smoky, rich, and a little bit fiery.