Name: Charred Hispi Cabbage with Brown Butter
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 1 Cabbage (outer leaves removed, halved or quartered lengthwise through the core); 2 tbsp neutral oil (e.g. (rapeseed or sunflower)); 100 g Butter; 2 clove Garlic (finely minced); 1 tbsp Thyme; 1 tbsp lemon juice; Salt

Charred Hispi Cabbage with Brown Butter | Smoke & Soil

Hispi cabbage responds well to high heat and direct fire. The outer leaves char and crisp, developing a smoky bitterness, while the inner layers soften and sweeten, creating a pleasing contrast in texture and flavour. Cutting it through the root keeps the leaves intact, making it easier to handle on the grill and ensuring even cooking.

This recipe balances the robust char of the cabbage with the richness of brown butter, infused with garlic and thyme for an aromatic lift. A splash of lemon juice at the end cuts through the butter’s creaminess, adding brightness and freshness. Cooking over both direct and indirect heat allows you to build those deep charred notes without overcooking the core, making the most of the cabbage’s natural sweetness.

By focusing on simple, seasonal ingredients and straightforward techniques, this dish embodies the ethos of everyday BBQ: clean, whole-food cooking that doesn’t rely on fuss or heavy sauces. It’s a reminder that the BBQ is a versatile tool—just as much for vegetables as meat—and that with a bit of attention, fire can transform humble ingredients into something quietly impressive.

Serves:

Ingredients

outer leaves removed, halved or quartered lengthwise through the core

rapeseed or sunflower)

finely minced

Health Notes

This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.

Notes

Timing Clarification: The charring phase is rapid and requires constant supervision. The goal is a deep, smoky colour, not ash. If the grill is running too hot (above 220°C), reduce the charring time to 2 minutes per side.
Alternatives: If Hispi cabbage is unavailable, pointed spring cabbage or even quartered white cabbage can be used, though the cooking time may need to be extended slightly due to the denser structure.
Technique Insight: The initial high-heat charring caramelises the natural sugars in the outer leaves (Maillard reaction), creating a flavour complexity that cannot be achieved through boiling or roasting alone. The subsequent indirect cook allows the heat to gently penetrate the core without burning the exterior.
Practical Tip: Ensure the cabbage halves are cut cleanly through the core. This keeps the leaves intact during the high-heat cook and provides a stable base for grilling.

Seasonal Variations

Swap hispi for cavolo nero in winter when it's at its darkest
Use pointed spring cabbage in April and May for a sweeter result

Nutrition (per serving, estimate)

260

kcal

protein

15g

carbs

18g

fat

Values are estimates and vary with portion size and preparation.

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Method

1
Prepare the Grill
Fill a chimney starter with Weber briquettes. Light and allow to burn until fully ashed over, indicating optimal heat. Pour the lit briquettes onto one side of the Weber Master-Touch charcoal grate to establish a high-heat direct zone and a cooler indirect zone. Place the cooking grate in position and allow it to preheat for 5 minutes. The dome temperature should stabilise around 200°C.
5 min
2
Char the Cabbage
Brush the cut sides of the Hispi cabbage lightly with oil and season with salt and pepper. Place the cabbage halves, cut-side down, directly over the high-heat zone. Close the lid and allow to char for 3-4 minutes. Lift the lid and check the char; the surface should be deeply browned, almost black, but not completely burnt. Flip the cabbage and repeat the charring process on the other cut side for a further 3-4 minutes.
3 min
3
Make the Brown Butter
While the cabbage is charring, prepare the brown butter. In a small saucepan placed on the indirect side of the grill (or on a side burner), melt the 100g of butter. Continue to cook, stirring occasionally, until the milk solids separate and sink to the bottom, turning a deep nut-brown colour and emitting a rich, nutty aroma. Remove from the heat immediately to halt the cooking process. Stir in the minced garlic and thyme leaves.
4
Baste and Finish
Move the charred cabbage halves to the indirect heat zone. Using a basting brush, generously coat the cabbage with the brown butter mixture, ensuring the butter penetrates the charred outer layers. Close the lid and allow the cabbage to cook indirectly for 5-7 minutes, or until the core is tender but still retains a slight bite (al dente). The internal temperature is not critical, but the texture should be yielding.
5 min
5
Serve
Remove the cabbage from the grill. Drizzle with the remaining brown butter and finish with the tablespoon of fresh lemon juice. Adjust seasoning with flaky sea salt and freshly ground black pepper. Serve immediately as a robust side dish.
6
Serve
Remove the cabbage from the grill. Drizzle with the remaining brown butter and finish with the tablespoon of fresh lemon juice. Adjust seasoning with flaky sea salt and freshly ground black pepper. Serve immediately as a robust side dish.

Charred Hispi Cabbage with Brown Butter

Charred Hispi Cabbage with Brown Butter

Ingredients

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Method

Notes

Seasonal Variations

Nutrition

Chef’s Knife

Gas BBQ

Basting Brush (Silicone)

Saucepan

Chimney Starter

Long Tongs