BBQ Hispi

So good, even the carnivores will squeak like a chipmunk in a sea of nuts

Hello beautiful souls!

Thank you for nourishing my work. In return, I gift your body this nutritional grenade and utter bonkfest for your tastebuds. I love this 360-support system we’ve got going.

There is something so joyous and beautifully uncomplicated about this week’s recipe. Maybe because it’s speedy to make? Cheap to prep, and easy to master? Or maybe it’s the unmistakably alluring scent of charred garlic that bewitches me. Or perhaps it’s just the straight-up sticky, umami burst of flavour. I can’t believe it has taken me this long to share it with you.

We've had this hispi recipe on repeat ever since my neighbourhood SuperValu started stocking locally grown cabbages. Hispi is a surprisingly sweet, pale green, pointy cabbage also referred to as Sweetheart or Pointed Cabbage. It’s the supernova of the cabbage clan. You're about to find out why.

Greetings from County Wicklow, where we are firing up the BBQ

Eating cabbage regularly is like having a subscription to sulforaphane. Wanties.

Sulforaphane is that groovy compound health scientists are mesmerised by, and podcasters like Prof. Andrew Huberman and Dr. Rhonda Patrick wildly applaud. Early research on sulforaphane demonstrates exciting results for liver health. Why should this matter? Our livers are lobbed with all sorts of challenges from excess hormones, to dietary and environmental toxins, and from handling cholesterol parties to protein synthesis. It needs all the help it can get.

Alongside sulforaphane, cabbage is also stuffed with disease-kicking and cancer-fighting indoles, plus vitamin K for bone building. So all the good stuff. And all for just 3€!

Maghermore Beach, Wicklow