Grilled Hispi Cabbage

1. Quarter hispi cabbage length-wise
2. Drizzle with olive oil, sprinkle with salt, pepper, red chili flakes, sumac, let ‘sit’ for 10 mins
3. Heat pan / griddle pan
4. Grill / fry / char until nicely golden
   If you have super bit chunks you can put the lid on for a bit, but careful to not make it soggy. Certainly open the lid before serving and fry with lid off for a bit.
   Also, it’s fine if the strunk stays raw.

You may want to add a bit of oil while frying.

In the meantime make sauce:

• Olive oil
• Soy sauce
• Sweet soy sauce
• Tahinie
• Lime juice

Add a bit of water while whisking (makes it emulsify better for some reason).

Drizzle sauce over cabbage, serve as side dish (goes very well with a cut of Porterhouse steak — ahem).