Asian hispi cabbage with tahini butter beans, peas and chilli oil

Name: Asian hispi cabbage with tahini butter beans, peas and chilli oil
Ingredients: 1 tbsp rapeseed (canola) oil; 1 hispi (also known as pointed or sweetheart) cabbage (about 400g/14oz), cut lengthways into quarters, core and all; 40ml (1½fl oz) water; 4 spring onions (scallions), finely chopped; 3 garlic cloves, finely chopped; 3cm (1¼-inch) piece of fresh ginger, peeled and grated; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 x 600g (1lb 5oz) butter beans (lima beans), drained and rinsed; 100g (3½oz) frozen peas, thawed; 100g (3½oz) edamame beans (optional); 2 tbsp tahini (ensure runny); Juice of ½ lime; Pinch of sea salt; 2 tbsp chilli oil; 2 tbsp mixed sesame seeds; 1 tbsp crushed peanuts (optional)

Nisha Parmar's recipe for hispi cabbage takes it to the next level

By Nisha Parmar

7 March 2024

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Cabbage is sexy. That sounds so wrong, but cooked like this, hispi is the sexiest ‘sweetheart’ of the cabbage family. Paired with butter beans, it’s unbelievable as a main or as a side. When vegetables are celebrated like this, they have the power to steal the limelight from any joint of juicy meat. I first had hispi cabbage made like this at a vegan friend’s BBQ. I couldn’t wait to recreate it, so here is my version – accidentally vegan, and delicious.

This recipe is an extract from ‘Share’ by Nisha Parmar (Quadrille).

Recipe notes