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Hispi Cabbage with Salsa Verde

Prep Time5 mins
Cook Time15 mins
Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: hispi cabbage, light dinner
Servings: 2
Author: Andra Constantinescu


  • 1 hispi cabbage
  • 1 bunch parsley
  • 3 springs dill
  • 3 garlic cloves
  • 50 g marinated anchovies optional

for cooking and seasoning

  • olive oil
  • butter
  • salt
  • 1 lemon


  • Heat 1 tbsp of olive oil and a knob of butter in a large frying pan.
  • Cut the cabbage into quarters (wedges) and season with salt.
  • Fry on each side for 4-5 minutes, until soft and nicely charred.
  • Meanwhile, place the parsley, dill, garlic and 20 ml olive oil into a food processor and blend to a paste. Add 50 ml olive oil, a pinch of salt and stir.
  • To serve, place the wedges of hispi cabbage on a large plate, add a few marinated anchovies and a generous amount of salsa verde. Squeeze a bit of lemon juice on top, just before serving.


Special equipment needed for this recipe include: