Fusion Kitchen · Dinner
Hispi Cabbage Steak with Nam Jim and Peanuts
A Thai-Spanish vegan original, hispi cabbage halved and roasted cut-side down until the layers caramelise and the heart becomes silky then dressed with a Thai nam jim of tamarind, palm sugar, and chilli so the Spanish roasted vegetable tradition and the Thai triple-note dressing produce a dish where the cabbage is the undisputed hero.
$$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
580Calories
18gProtein
28gFat
62gCarbs
12gSugar
8gFiber
1240mgSodium
0mgChol
Goes well with
Manzanilla Sherry, Sanlúcar de BarramedaManzanilla Sherry, Sanlúcar de Barrameda...
local
Singha Thai LagerSingha Thai Lager — A crisp, refreshing...
international
Instructions
1
Prep
Halve each cabbage through the root. Finely grate garlic and palm sugar. Finely slice chillies. Chop coriander stems. Roughly crush peanuts. Thinly slice spring onions. Whisk together fish sauce, lime juice, palm sugar, grated garlic, and sliced chillies until sugar dissolves; taste for balanced sweet, sour, heat.
2
Roast
Preheat oven to 220°C. Line two trays with baking paper. Brush cabbage cut sides generously with olive oil, season all over with salt and smoked paprika. Place cut-side down on trays. Roast 22–25 minutes until cut face is deeply caramelised and charred at edges, heart tender when pierced with a knife.
3
Plate
Transfer roasted cabbage halves cut-side up to serving plates. Spoon nam jim dressing generously over and into the cabbage layers. Scatter crushed peanuts, fresh coriander, mint, spring onions, and sesame seeds over the top. Serve immediately with steamed jasmine rice alongside and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 medium hispi cabbages
- 120ml (1/2 cup) olive oil
- 1 tsp fine sea salt
- 1 tsp smoked paprika
- 4 tbsp fish sauce
- 120ml (1/2 cup) lime juice
- 3 tbsp palm sugar
- 2 garlic cloves
- 2 small fresh red chillies
- 10g (small handful) fresh coriander stems
- 80g (2.8 oz) roasted peanuts
- 20g (small handful) fresh coriander
- 10g (small handful) fresh mint
- 4 scallions
- 2 tsp toasted sesame seeds
- 2 limes
- 360g (12.7 oz) jasmine rice