Try this Sri Lankan spiced grilled cabbage, then check out our charred hispi cabbage with parmesan dressing, charred hispi cabbage with hazelnut romesco and some more of our easy Sri Lankan recipes for inspiration.


  • 2 hispi cabbages
  • 1 tsp vegetable oil
  • 4 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 20 fresh curry leaves
  • 1-2 green chillies, thinly sliced
  • 3 garlic cloves, crushed
  • 4 long shallots, sliced into 4mm rounds
  • 3 tomatoes, diced
  • ½ tsp ground turmeric
  • 1 lime, juiced
  • 10g coriander leaves


  • STEP 1

    Slice the cabbages lengthwise into quarter wedges. Rub with the vegetable oil and season. Grill each side on a hot barbecue for a few minutes until charred and cooked through. Transfer to a large plate and cover to keep warm.

  • STEP 2

    Heat the coconut oil in a frying pan over a medium-high heat. Fry the mustard seeds for 1-2 mins until they start to pop, then add the curry leaves, chillies and garlic. When the curry leaves start to sizzle and turn translucent, add the shallots and fry for 6-8 mins or until golden.

  • STEP 3

    Add the tomatoes, turmeric and ¼ tsp of sea salt, and simmer for a few minutes until the tomatoes break down. Remove from the heat and stir in 1 tbsp of water to make a sauce. Spoon the sauce over the cabbages, sprinkle over the lime juice and top with coriander leaves to serve.

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