This delicious pan-fried hispi cabbage with tahini sauce is an easy side dish full of flavor. The tahini sauce, a sauce made with sesame, is easy to make with just a few ingredients.
Hispi cabbage is a tasty vegetable that is very versatile, such as in a stir-fry, soup, or salad. Pan-fried hispi cabbage is something different and easy to make. The mild flavor of the cabbage, fried in the pan, goes perfectly with the rich taste of tahini sauce and parsley.
Pointed cabbage (hispi cabbage) is one of the few types of cabbage that is a summer vegetable. Serve this fried cabbage with rice or couscous and a piece of meat or fish.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-02-27, this recipe is for 6 persons persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-03-13
Remove the stems from the parsley and place the leaves along with a good amount of olive oil in a small blender.
Puree the parsley and add the juice of half a lemon. Season with pepper and salt, then transfer the parsley sauce to a small bowl.
Peel 2 garlic cloves and briefly puree them in the small blender. Add tahini, warm water and the juice of half a lemon, then blend everything until smooth. The warm water will help the tahini become nice and smooth.
Season the tahini sauce with pepper and salt and add a little extra water if you want a thinner sauce.
Cut the pointed cabbage in half and then cut each half into 3 pieces. You should have 6 equal parts.
Heat a splash of olive oil in a large frying pan and brown both sides of the cabbage pieces.
Pour in a small amount of water and cover the pan with a lid. Let the cabbage cook over medium heat until slightly tender. This will take about 10 to 15 minutes.
Remove the lid from the pan and let the water evaporate completely. Season the cabbage with pepper and salt and serve with tahini sauce and parsley sauce. Enjoy!
Can I make the pan-fried pointed cabbage in advance?
Yes, you can make the pointed cabbage in advance. Just reheat it briefly in a frying pan right before serving and serve with both sauces.
Can I replace the tahini sauce?
You can skip the tahini sauce entirely or replace it with a yogurt sauce or garlic sauce.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.17 | pointed cabbage | 19.25 | 2.33 g | 2.33 g | 0.35 g | - | 1.75 g | 1.28 g | 5.83 mg | 0.29 mg | 29.17 mg | 5.83 mg | 175.00 mg | 17.50 mg | 0.03 mg | 0.12 mg | - | - | 29.17 mg | - | - | 0.02 mg | 0.02 mg | 0.06 mg | - | 17.50 µg | - | - | - | ||
| olive oil | 1.35 | - | - | 0.15 g | 0.02 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 2.5 | sprig of | fresh parsley | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.17 | lemon | 7.20 | 1.30 g | 0.60 g | 0.08 g | - | 0.10 g | 0.44 g | 0.40 mg | 0.02 mg | 2.00 mg | 2.00 mg | 30.00 mg | 4.00 mg | 0.01 mg | 0.02 mg | - | - | 9.00 mg | - | - | 0.01 mg | - | 0.01 mg | - | 1.60 µg | - | - | - | ||
| 20 | gram | tahini | sesame seeds | 113.60 | 1.30 g | - | 10.30 g | 1.50 g | 4.30 g | 2.50 g | 70.00 mg | 2.30 mg | 180.00 mg | 70.00 mg | 100.00 mg | 112.00 mg | 0.30 mg | 1.00 mg | - | - | - | - | - | 0.06 mg | 0.02 mg | 0.03 mg | - | 14.00 µg | - | - | - |
| 13.33 | ml | lukewarm water | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.33 | clove | garlic | 1.40 | 0.28 g | 0.01 g | - | - | 0.06 g | 0.02 g | 0.04 mg | 0.01 mg | 1.70 mg | 0.20 mg | 6.00 mg | 1.30 mg | - | 0.01 mg | 0.02 µg | - | 0.14 mg | - | - | - | - | - | - | 0.04 µg | - | - | - | |
| pepper and salt | 2.93 | 0.76 g | 0.01 g | 0.04 g | 0.02 g | 0.12 g | 0.30 g | 226.09 mg | 0.06 mg | 2.67 mg | 0.89 mg | 7.39 mg | 1.01 mg | 0.01 mg | 0.01 mg | 0.34 µg | 0.01 µg | 0.89 mg | - | - | - | - | - | - | 0.12 µg | 0.05 mg | 1.91 µg | - | |||
| 145.73 | 5.97 g | 2.95 g | 10.92 g | 1.54 g | 6.33 g | 4.54 g | 302.36 mg | 2.68 mg | 215.53 mg | 78.92 mg | 318.39 mg | 135.81 mg | 0.35 mg | 1.15 mg | 0.36 µg | 0.01 µg | 39.20 mg | - | - | 0.10 mg | 0.05 mg | 0.10 mg | - | 33.26 µg | 0.05 mg | 1.91 µg | - | ||||
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