Blackened Hispi Cabbage with Burnt Chilli and Pistachio

Blackened Hispi Cabbage with Burnt Chilli and Pistachio

We were lucky enough to be served this by David from @spice_punch when he joined us for one of our live cooks. The burnt chilli and pistachio dressing really adds a lovely kick and crunch to this dish.

Cooking surfaces

Cast Iron Grid

BBQ Temperature



  • 1 Hispi (Sweetheart) Cabbage, quartered

For the dressing

  • 30g pistachios
  • 50g unsalted butter
  • 1 or 2 chillis
  • 1/2 tsp chilli flakes


  • Non stick pan – I use the amazing Tefal Ingenio stainless pans or a cast iron skillet


  1. Cut your hispi cabbage into quarters and parboil in a pan of boiling water for 2-3 minutes.
  2. Remove from the water and add to a bowl of iced water.
  3. Place you chillis onto the coals and turn frequently. You’re looking to burn the outside of the chillis until they blacken and blister, just as you would do when roasting a pepper to take it’s skin off.
  4. Once cooked set aside to cool and then chop.
  5. Preheat a cast iron skillet or Tefal Ingenio pan.
  6. Pop your pistachios into your pan and toast for 3 to 4 minutes, stir or toss occasionally.
  7. Remove the pistachios from the heat and set aside to cool before chopping them roughly.
  8. Now add the butter to your pan and allow it to melt and start to foam. At this point add the chillis, chilli flakes and pistachios.
  9. Cook for 2 minutes before removing from the heat. The weight and heat of the pan will continue to cook the dressing.
  10. Drain your cabbage and place onto the searing grid to cook. You’re looking to blacken each side which will take 2-3 minutes a side.
  11. Place onto a plate, we suggest on top of some White Bean Mash, spoon over the burnt chilli and pistachio dressing.


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