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Grillo Recipes by Tom Kerridge

Charred Hispi Cabbage

by Tom Kerridge, presented by Warren Geraghty

“IT’S A PROPER CELEBRATION OF COOKING VEGETABLES ON THE BBQ… VEGETABLES REALLY CAN BE THE STAR IF YOU COOK THEM THIS WAY”

Tom Kerridge

Charred Hispi Cabbage

BBQ: Charcoal or gas grill
Cooking method: Direct high heat

Charred hispi cabbage is something that sits in our restaurants and has done for a long, long time. Whether we cook them on the rotisserie, whether we cook them in a pan, or whether we cook them on a chargrill… they’re amazing in the restaurants – but there’s something a bit more special about doing them outdoors, where you can get the smoky flavour as well. The richness of the butters that come with it is beautiful, and for me, it’s a proper celebration of cooking vegetables on a barbeque. Quite often, barbeques are seen as very meat-heavy, but actually, barbequed vegetables work so well. Vegetables really can be the star if you cook them in this way.  —Tom Kerridge

INGREDIENTS

  • For the spiced garlic butter
    • 280g unsalted butter, softened
    • 10g onion powder
    • 100g garlic puree
    • 10g smoked salt
    • 10g sumac
    • 6g smoked paprika
    • 2g dried parsley
    • 5g lemon zest, finely grated

    For the cabbage

    • 2 hispi cabbage
    • Olive oil
    • 25g parsley, chopped
    • 3-4 lemons

Tom Kerridge's Grillo Kitchen

A development kitchen is a hard-working space, being used and abused, day in, day out. For Tom Kerridge, the world-renowned Michelin-starred chef, Grillo is the outdoor kitchen of choice. Let Tom explain what he was looking for in an outdoor development kitchen, and how Tom Kerridge Group uses it in crafting recipes for M&S, his restaurants, and BBQ books.

Read more…

Tom Kerridge's Grillo Kitchen

A development kitchen is a hard-working space, being used and abused, day in, day out. For Tom Kerridge, the world-renowned Michelin-starred chef, Grillo is the outdoor kitchen of choice. Let Tom explain what he was looking for in an outdoor development kitchen, and how Tom Kerridge Group uses it in crafting recipes for M&S, his restaurants, and BBQ books.

Read more…

Watch the recipe

Method

MAKE THE SPICED GARLIC BUTTER

Place softened butter in an electric mixing bowl fitted with the paddle attachment, and beat for 2 minutes to soften.

Scrape down the sides of the bowl, add the remaining ingredients, and beat until fully incorporated.

Remove the butter from the mixer, transfer to a bowl, cover, and leave at room temperature.

A chef firmly holds down two hispi cabbage halves on a searing hot Gusto BBQ

GRILL THE CABBAGES

Preheat the BBQ for cooking over direct heat, 200°C.

Halve the cabbages lengthways. Wash, then pat dry with kitchen towel. Drizzle the cut side of the cabbage with olive oil, then place cut-side-down onto the griddle rack in your BBQ. 

A chef in a smoky outdoor kitchen holds down hispi cabbages on the grill in order to properly char them

Press the cabbages down firmly for the first 10 seconds or so. Take care – unless you have ‘chef hands’ you’ll need to use gloves for this. Cook until you achieve a lovely deep char on the cut face of the cabbage.

A chef holds up a charred hispi cabbage half, demonstrating how charred it should be before proceeding to the baking stage

Remove from the BBQ and place each cabbage half onto a large square of tin foil. Using a gloved hand or the back of a spoon, rub the softened spiced butter into the charred side of the cabbage, working it into the crevices.

Don’t skimp on the butter! Once the cabbage hits the grill again, the butter will quickly disappear into the layers. Be generous – you need enough to infuse every leaf with flavour and richness. 

A closeup photo of a hispi cabbage half smothered in spiced garlic butter

BAKE THE CABBAGE EN PAPILLOTE

Wrap the cabbage in the foil en papillote style – loosely wrapped in a crimped foil pouch – and place it onto the BBQ with the lid closed at a temperature of 180°C. Cook for 20–25 minutes.

A chef places hispi cabbages in foil packets on the Gusto BBQ

Remove from the BBQ and leave the foil closed until serving. When serving, open the foil and lift the cabbage onto your serving plate. Drizzle all the juices over the top, then sprinkle with plenty of chopped parsley and finely grated lemon zest.

A chef zests a lemon over a charred hispi cabbage
Chef Warren sprinkles parsley over the charred hispi cabbage to finish it

BBQ: Charcoal or gas grill
Cooking method: Direct high heat

Charred hispi cabbage is something that sits in our restaurants and has done for a long, long time. Whether we cook them on the rotisserie, whether we cook them in a pan, or whether we cook them on a chargrill… they’re amazing in the restaurants – but there’s something a bit more special about doing them outdoors, where you can get the smoky flavour as well. The richness of the butters that come with it is beautiful, and for me, it’s a proper celebration of cooking vegetables on a barbeque. Quite often, barbeques are seen as very meat-heavy, but actually, barbequed vegetables work so well. Vegetables really can be the star if you cook them in this way.  —Tom Kerridge

  • For the spiced garlic butter
    • 280g unsalted butter, softened
    • 10g onion powder
    • 100g garlic puree
    • 10g smoked salt
    • 10g sumac
    • 6g smoked paprika
    • 2g dried parsley
    • 5g lemon zest, finely grated

    For the cabbage

    • 2 hispi cabbage
    • Olive oil
    • 25g parsley, chopped
    • 3-4 lemons

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