Grilled hispi cabbage with celeriac mash and ancho relish

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» Grilled hispi cabbage with celeriac mash and ancho relish

Carbon emissions: 1.35kg per serving

Recipe by Thomasina Miers for The Guardian. FOOD STYLING: EMILY KYDD @emilykydd, PROP STYLING: JENNIFER KAY @jenkayprops, PHOTOGRAPHY: LOUISE HAGGER @louisehagger

Tommi miers, Wahaca

This unusual meat- and dairy-free main course works without the chilli relish, which you have to make ahead of time, but it is very special with it. If your local shops don’t stock anchos, they are widely available online from the big supermarkets as well as independents.


For the ancho relish


  • 8 ancho (or aleppo) chillies, stems removed, deseeded

  • 3 banana shallots, peeled and finely chopped

  • 4 garlic cloves, peeled and finely chopped
  • 150ml red-wine vinegar
  • 300ml olive oil

For the celeriac mash

  • 60ml olive oil
  • 1kg celeriac, peeled and cut into 1cm cubes
  • 3 sprigs fresh thyme, picked and chopped
  • 2 garlic cloves, peeled and finely chopped

For the cabbage

  • 2 hispi cabbages, outer leaves discarded, cut into quarters through stem
  • 2 big handfuls each parsley and tarragon leaves, roughly chopped


  1. First make the relish. Roughly rip up the chillies, then pulse in a food processor until broken into pieces the size of small snowflakes. Transfer to a bowl, then stir in the rest of the relish ingredients. Season to taste and leave to macerate for at least a few hours, and preferably overnight (the flavour will keep improving over several weeks).
  2. For the mash, heat 40ml oil in a large pan on a medium-high flame, then add the celeriac, thyme and garlic, season well and fry, stirring once or twice, for five minutes, until the celeriac starts to brown. Turn the heat to low, add 75ml cold water, cover and cook for 20-25 minutes, until very soft. Roughly mash the celeriac, stir in the remaining 20ml oil and season to taste. Keep warm.
  3. Bring a large pan of salted water to a boil, blanch the cabbage wedges for three minutes, then lift out of the water and leave to steam dry. Meanwhile, heat a large griddle pan or grill and, once hot, char the cabbage wedges on both sides, until they are covered in dark char marks and the edges are crisp.
  4. Divide the celeriac mash between four warm plates and top each serving with two cabbage wedges. Spoon over some of the relish, then dribble a little oil from the relish over the top. Sprinkle with herbs – be generous – and serve at once.
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