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Chargrilled hispi cabbage with seaweed kimchi and orange

This recipe, from Executive Chef Gelf Alderson, is one of our scrumptious vegan sides featured on the Winter Menu in our Kitchens.


Pre heat an oven to 180c

Heat a chargrill or BBQ or griddle pan until a nice high heat is achieved. Place the hispi cabbage cut side down until a good amount of colour has been achieved. Turn the cabbage until all sides have char marks.

Blend the kimchi and orange juice together to form a paste, then stir in the seaweed salad.

Place the cabbage on a baking tray cut side up. Liberally brush the cut sides of cabbage with the kimchi mixture and place in the preheated oven for 5-10 minutes or until the cabbage has just become tender.

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1 hispi cabbage cut into ¼ lengthways through the root

50g vegan kimchi

10g Cornish seaweed salad

100ml orange juice

This recipe is taken from...

Executive Head Chef Gelf Alderson

Gelf is responsible for creating the inspiring food we offer at River Cottage HQ and our River Cottage Kitchens, using food that is farmed locally, sourced from our kitchen garden, or foraged from the surrounding area.