Charred Hispi Cabbage with Anchovy Butter

Cabbage is having a moment — even Vogue has called 2026 the year of the cabbage — and this Charred Hispi Cabbage with Anchovy Butter shows exactly why. It’s very easy to make but delivers big, bold flavours.

The cabbage is cooked hard in a hot pan to build deep, nutty flavour, then roasted until the centre turns soft and tender. Finished with anchovy butter, it’s a rich, flavour-packed side that pairs well with everything from roast meats to grilled fish.

PS: If the anchovies are putting you off, don’t let them! They melt into the butter and don’t taste fishy at all. Instead, they add savoury depth and umami, working more like a background flavour than anything dominant.

Why Charring Hispi Cabbage Makes Such A Difference

Hispi cabbage (also known as sweetheart cabbage) is naturally sweeter and more tender than standard green cabbage, which makes it particularly well suited to high-heat cooking.

Charring it properly is what transforms it. The cut sides caramelise and take on a deep, nutty flavour, while the inside softens as it roasts. You end up with contrast in every bite — crisp, charred edges and a soft, juicy, almost buttery centre.

If you’ve tried recipes like my Hot Honey Charred Cabbage or Gochujang Charred Cabbage, the same principle applies here — high heat, proper contact with the pan, and letting the cabbage sit undisturbed so it can develop real colour.

Getting A Proper Char On Cabbage

Charring isn’t just about appearance — it’s where most of the flavour comes from in this Charred Hispi Cabbage with Anchovy Butter. The key here is heat and patience.

• Start with a large frying pan over a high heat. When the cabbage hits a hot pan, the natural sugars begin to caramelise, creating those deep, nutty notes that make it taste far more complex than you’d expect. To get that, you need to let it sit undisturbed. Moving it too early will steam it instead of searing it.
• A light coating of oil helps conduct the heat evenly, and seasoning from the start ensures the cabbage is properly seasoned all the way through, not just on the surface.
• Once both cut sides are well charred, the oven finishes the job. This is what allows the core to soften fully while the outside keeps its structure and flavour.

Why Anchovy Butter Works So Well With Charred Cabbage

Anchovies and cabbage might not be an obvious pairing, but it makes complete sense once you taste it.

The anchovies don’t dominate. They dissolve into the butter as it melts, adding savouriness rather than a distinct fish flavour. It’s the same principle behind using anchovies in pasta sauces or dressings, like in my Puttanesca Pasta Tray Bake or Caramelised Courgette Pasta — they deepen everything without taking over.

Blending them with garlic and parsley keeps the butter from feeling too rich. The garlic adds sharpness, the parsley brings freshness, and a squeeze of lemon at the end cuts through everything. It’s a simple combination, but it transforms the cabbage into something far more exciting.

Ingredient Breakdown

• Hispi cabbage (sweetheart cabbage) – sweet, tender and ideal for charring
• Vegetable oil – helps achieve even caramelisation
• Unsalted butter – the base of the anchovy butter
• Anchovy fillets – add depth and umami, not fishiness
• Garlic – sharpness and aroma
• Flat-leaf parsley – freshness and balance
• Lemon wedges – optional, for acidity at the end

How To Make Charred Hispi Cabbage With Anchovy Butter

• Heat your oven to 200°C / 180°C fan. Drizzle the cabbage wedges with oil, season well with salt and rub to coat.
• Place a large frying pan over a high heat. Once hot, add the cabbage wedges cut-side down and cook for 4 to 5 minutes, or until deeply charred. Turn and repeat on the other cut side.
• Arrange the wedges so the charred sides face upwards, then transfer to the oven and roast for 25 to 30 minutes, or until the stalk is completely tender when pierced with a knife. If your frying pan isn’t ovenproof, transfer the cabbage to a roasting tin at this stage.
• While the cabbage cooks, add the butter, anchovies, garlic and parsley to a food processor and blitz smooth-ish.
• Return the frying pan to a medium heat once the cabbage is cooked. Add the anchovy butter and let it melt and foam, then spoon it over the cabbage to coat. Transfer to a serving plate and finish with a squeeze of lemon, if using.

What To Serve With This Charred Hispi Cabbage

This Charred Hispi Cabbage with Anchovy Butter works particularly well alongside bold, well-seasoned mains where it can hold its own.

It pairs beautifully with dishes like my Paprika Garlic Butter Chicken, Grilled Garlic Lemon Chicken Thighs or Chicken Kebabs, where the anchovy butter complements those savoury, slightly smoky flavours.

For something richer, it’s excellent with my Harissa Lamb or Grilled Garlic Lemon Poussin, adding contrast through both texture and sweetness.

FAQs

How do you cook hispi cabbage?

The best way to cook hispi cabbage is to combine high heat with a finishing stage in the oven. Searing it cut-side down in a hot pan creates deep caramelisation, while roasting ensures the core becomes tender. This method gives you both flavour and the right texture.

Can you eat charred cabbage?

Yes — and it’s one of the best ways to cook it. Charring cabbage enhances its natural sweetness and adds a nutty, slightly smoky flavour. The key is to avoid burning it completely; you want deep colour, not bitterness.

Does anchovy butter taste fishy?

No. When anchovies are blended into butter and cooked, they melt down and add savouriness rather than a strong fish flavour. It’s more about depth and seasoning than anything overtly fishy.

What is hispi cabbage?

Hispi cabbage, also known as sweetheart cabbage, is a pointed variety of cabbage with tender, slightly sweet leaves. It cooks quickly and holds its shape well, making it ideal for recipes like charred or roasted cabbage.

Can I make this without anchovies?

You can, but you’ll lose lots of depth. To replace them, try adding a small amount of miso or extra salt to the butter to replicate that savoury quality.