How long does hispi cabbage take in Charlie?

Around 30 to 40 minutes at 200°C (390°F) on the Charlie Oven Cooking Rack. Start it cut side down and turn once, until the outer leaves are well charred and the core is tender.

What can I use instead of Aleppo pepper?

A pinch of chilli flakes with a touch of paprika makes a good swap. Aleppo pepper gives a mild, fruity heat, so go easy on the chilli flakes to keep the pistou balanced.

Can I make the pumpkin seed pistou in advance?

Yes. The pistou keeps in the fridge for up to 3 days, so you can make it ahead and simply char the cabbage on the day.

Why keep the root on when halving the cabbage?

Keeping the root intact holds the leaves together while they char, so each half stays whole when you turn it and lift it out with tongs. For extra char, start it directly over the coals for a few minutes.

Outdoor Cooking & Charcoal Oven Recipes / Grill

Cooked in the Charlie Charcoal Oven

Charred Hispi Cabbage with Pumpkin Seed Pistou

Name: Charred Hispi Cabbage with Pumpkin Seed Pistou
Prep time: 10 min
Cook time: 40 min
Yield: 4 to 6
Cuisine: British
Ingredients: 2 hispi cabbage; 250g pumpkin seeds, toasted; 2 San Marzano tomatoes, fine diced or chargrilled; 1 red chilli, fine diced or grilled; 1 tsp Aleppo pepper; Juice of 2 limes; 2 tbsp ground cumin; 130ml (100ml pistou, 30ml cabbage) Extra virgin olive oil, 100ml for the pistou; 2 tbsp for the cabbage. Add more to the pistou 1 tbsp at a time only if needed; Salt and pepper

Andrew Clarke's charred hispi cabbage gets a generous spoonful of pumpkin seed pistou. Toasted seeds bring texture; tomatoes, lime and Aleppo pepper bring sweetness, sharpness and warmth. The sauce slips between the warm leaves. Cabbage has come a long way from a plain boiled side.

Andrew ClarkeChef Patron, Acme Fire Cult

Grill

Prep10 minutes

Cook40 minutes

Serves4 to 6

DifficultyMedium

Oven temperature200°C (390°F)

RackCharlie Oven Cooking Rack

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

2 hispi cabbage
250g pumpkin seeds, toasted
2 San Marzano tomatoes, fine diced or chargrilled
1 red chilli, fine diced or grilled
1 tsp Aleppo pepper
Juice of 2 limes
2 tbsp ground cumin
130ml (100ml pistou, 30ml cabbage) Extra virgin olive oil, 100ml for the pistou; 2 tbsp for the cabbage. Add more to the pistou 1 tbsp at a time only if needed
Salt and pepper

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Stag British Premium Lumpwood Charcoal£96.50
Charlie Oven Tongs 55cm£40.00
Charlie Oven Cooking Rack£280.00

Method

Setting up Charlie

Light half a football of charcoal in the Charlie Oven and allow it to reach 200°C (390°F)
Place the Charlie Oven Cooking Rack inside the oven
The oven is ready when the charcoal is white-hot and the temperature is stable

Toast the pumpkin seeds in a dry pan until golden and fragrant, then set aside to cool.
Make the pistou by blending the toasted pumpkin seeds, diced San Marzano tomatoes, red chilli, Aleppo pepper, lime juice, ground cumin and 100ml extra virgin olive oil. Add another 1 tbsp oil at a time only if needed, then season with salt and pepper.
Halve the hispi cabbage lengthways, keeping the root intact so the leaves hold together.
Coat the cut sides with 2 tbsp olive oil and season with salt and pepper.
Place the cabbage halves cut-side down on the cooking rack in the Charlie Oven at 200°C (390°F).
Cook for around 30 to 40 minutes, turning once, until the outer leaves are beautifully charred and the core is tender.
Remove from the oven using tongs and transfer to a serving plate.
Spoon plenty of the pumpkin seed pistou over the charred cabbage and serve.

Tips

Keep the root of the cabbage intact when halving so the leaves stay together during charring
The pistou can be made ahead and stored in the fridge for up to 3 days
Aleppo pepper adds a mild, fruity heat. If unavailable, use a pinch of chilli flakes with a touch of paprika
For extra char flavour, place the cabbage directly over the coals for a few minutes before moving to the rack
This dish works brilliantly as a side or a vegetarian centrepiece

More recipes

The cook

Andrew Clarke

Chef Patron, Acme Fire Cult

Chef Andrew Clarke is an award winning chef and one of the UK’s leading live fire cooks. The chef behind London’s Acme Fire Cult, Andrew has also hosted masterclasses at Charlie, sharing his bold, ingredient led approach to cooking over fire.

More recipes by Andrew Clarke

Frequently asked questions

How long does hispi cabbage take in Charlie?

Around 30 to 40 minutes at 200°C (390°F) on the Charlie Oven Cooking Rack. Start it cut side down and turn once, until the outer leaves are well charred and the core is tender.
What can I use instead of Aleppo pepper?

A pinch of chilli flakes with a touch of paprika makes a good swap. Aleppo pepper gives a mild, fruity heat, so go easy on the chilli flakes to keep the pistou balanced.
Can I make the pumpkin seed pistou in advance?

Yes. The pistou keeps in the fridge for up to 3 days, so you can make it ahead and simply char the cabbage on the day.
Why keep the root on when halving the cabbage?

Keeping the root intact holds the leaves together while they char, so each half stays whole when you turn it and lift it out with tongs. For extra char, start it directly over the coals for a few minutes.