Outdoor Cooking, Recipes, Sides, Vegetarian

Grilled Hispi Cabbage with Tahini Dressing

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time:
  • Total time:
  • Skill Easy
  • Serves 4 people

Grilled Hispi Cabbage with Tahini Dressing


Tip: Allergy Advice

This dish contains the following allergens: Mustard


  • 1 x 700g hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
  • 4 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • Salt and ground black pepper, as desired
  • 75g tahini
  • 75g Greek yogurt
  • 1 unwaxed lemon, zest and juice
  • 5 tablespoons water
  • Pomegranate molasses, for serving
  • 80g pomegranate seeds
  • 1 tablespoon freshly chopped flat leaf parsley

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. 

  • Step 2

    Turn dial to GRILL. Set the temperature to HI and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6 minutes). 

  • Step 3

    While the unit is preheating, prepare the cabbage. Brush all over with olive oil, making sure the oil gets into the layers, then sprinkle with cumin seeds, salt and pepper.


  • Step 4

    When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared cabbage onto the grill plate. Close lid to begin cooking. 

  • Step 5

    When unit beeps to signify to FLIP, open lid and use siliconetipped tongs to flip cabbage. Check after 8 minutes if cooked.

  • Step 6

    To prepare the tahini dressing, in a small bowl, whisk together tahini, yogurt, lemon zest and juice. If necessary, add water until a pourable consistency is achieved. Season as desired.  

  • Step 7

    When cooking is complete, open lid, and transfer cabbage to a serving platter. Drizzle with tahini dressing and pomegranate molasses. Sprinkle with pomegranate seeds and flat leaf parsley.