Hispi cabbage loves the fierce heat of the Charlie Oven. Andrew Dickens softens it in hot stock, brushes it generously with miso, ancho chilli and garlic butter, then chars it directly above the charcoal. The outside turns dark and caramelised while the centre stays sweet and tender. Finish it with Grana Padano, fresh chilli and spring onions.
This recipe was cooked by Andrew Dickens during his BBQ Around the World masterclass at Charlie Oven.
- Preparation time: To be confirmed
- Cooking time: 5 to 10 minutes to soften, plus charring
- Serves: 4 to 6 as a side
- Charlie Oven temperature: 220 to 250°C/428 to 482°F
- Cooking method: Softening in hot stock and charring over charcoal
- Charlie accessory: Cooking rack
Ingredients
For the cabbage
- 1 large Sweetheart or Hispi cabbage
- Vegetable bouillon, vegetable stock or chicken stock, enough to cover the cabbage
For the miso ancho butter
- 70g unsalted butter, softened
- 30g red miso
- 2 tsp garlic purée or crushed garlic
- 2 tsp ancho chilli flakes
To serve
- 50g Grana Padano or Parmesan
- 1 red chilli, finely sliced
- 2 spring onions, finely sliced
Prepare the cabbage
Remove any discoloured outer leaves. Cut the cabbage lengthways into quarters, keeping the root intact so the leaves hold together during cooking.
Set up your Charlie Oven
Light around half a football’s worth of good-quality lumpwood charcoal. Bring the Charlie Oven to 220 to 250°C/428 to 482°F.
Place a cooking rack on the lowest shelf position, directly above the charcoal.
Soften the cabbage
- Make the stock in a lidded cast-iron pot or heavy-based saucepan with no plastic handles.
- Place the pot on the lowest rack directly above the charcoal and bring the stock to the boil.
- Wearing heatproof gloves, carefully remove the pot and place it on a heatproof surface.
- Lower the cabbage quarters into the hot stock, cover and leave to soften for 5 to 10 minutes.
- Lift out the cabbage with tongs and place it in a colander, cut sides facing down. Leave it to drain thoroughly.
Make the miso ancho butter
- Put the softened butter, red miso, garlic and ancho chilli flakes into a metal bowl or small saucepan.
- Warm gently over the charcoal for a few minutes. Do not let the mixture become too hot or the butter may split.
- Remove it from the heat and whisk until smooth. If it does not come together straight away, warm it briefly before whisking again.
- Spoon a small amount into a separate clean bowl and reserve it for serving.
Char the cabbage
- Brush the two cut sides of each cabbage quarter generously with the remaining miso ancho butter, working it between the leaves.
- Using long tongs, place the cabbage on the lowest rack directly above the charcoal, with its curved outer side facing down.
- Cook until the outside is deeply charred, then turn the cabbage onto one cut side.
- Once the first cut side is caramelised, turn it onto the second cut side and cook until well coloured.
- Remove the cabbage once all three sides are charred and the centre is tender.
As the butter drips onto the hot charcoal, the smoke rises around the cabbage, adding another layer of miso, garlic and ancho flavour.
Serve
Arrange the cabbage on a serving plate and brush it with the clean miso ancho butter you set aside earlier.
Finely grate over the Grana Padano or Parmesan, then finish with the sliced red chilli and spring onions.
Cook’s notes
Drain the cabbage thoroughly before basting it. Too much surface moisture will stop it charring cleanly.
Keep the root intact when quartering the cabbage so the leaves do not fall apart over the charcoal.
Remove the chilli seeds and membrane for a milder finish.
Any unused miso ancho butter that has not come into contact with the cabbage can be wrapped well and frozen.
Frequently asked questions
What is Hispi cabbage?
Hispi is a sweet, pointed cabbage with tender leaves. It is also commonly sold as Sweetheart cabbage.
Why soften the cabbage before charring it?
The hot stock tenderises the dense centre of the cabbage. It can then be charred over the charcoal without remaining hard inside.
Can I use vegetable stock?
Yes. Vegetable bouillon or stock keeps the dish meat-free. Chicken stock will give it a slightly richer flavour.
Can I make the miso ancho butter in advance?
Yes. Make it ahead and keep it covered in the fridge, then allow it to soften before using. Any clean butter left over can be wrapped well and frozen.
What should I serve with charred Hispi cabbage?
Serve it alongside grilled pork, chicken, beef or fish. It also works as part of a larger spread with roast potatoes, rice or other charcoal-cooked vegetables.