Discover a simple, game-changing trick for grilling vegetables so they stay slightly drier and develop great char and texture. This grilled hispy (sweetheart) cabbage paired with a bright charred pineapple salsa is fresh, smoky, and perfect as a side or a light main.
Ingredients
- 1 hispy cabbage (also called sweetheart cabbage), quartered lengthwise
- 2 tbsp olive oil
- Salt, to taste
- 1 small pineapple, peeled, cored and sliced lengthwise
- 1 tsp sweet paprika
- 1 fresh red chili, finely chopped
- 5 sprigs coriander, finely chopped (plus extra leaves to garnish)
- 1 drizzle of honey
- 1 small shallot, finely chopped
- 1 lime, zested and juiced
- 5 tbsp extra virgin olive oil
Preparation
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Brush the pineapple slices lightly with olive oil, season with salt and dust with sweet paprika. Grill the slices over high heat for about 3 minutes per side until nicely charred. Reserve one slice and dice it for the salsa; set aside in a bowl.
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Briefly soak the cabbage quarters in water, then pat them slightly dry. Brush each quarter with olive oil and season with salt. Place the cabbage on the grill over medium heat and cook for roughly 3 minutes on each of three sides. The brief soaking leaves a little moisture that helps the cabbage steam gently from the inside while the exterior chars, keeping the layers tender but not soggy.
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Combine the diced charred pineapple with the chopped red chili, chopped coriander, honey, lime zest and juice, finely chopped shallot, and a generous drizzle of extra virgin olive oil. Mix gently so the flavors meld and the salsa stays bright and textured.
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Arrange the grilled pineapple slices and the hispy cabbage on a serving platter. Spoon the charred pineapple salsa over the cabbage, garnish with a few extra coriander leaves, and serve immediately.
This recipe highlights contrast—smoky char, sweet pineapple, bright lime and fresh herbs—making it a standout on any grill menu. Adjust the chili and honey to taste for a milder or spicier salsa, and enjoy as a side or a light vegetarian main.