Charred Hispi Cabbage Slaw with Carrot and Apple | Smoke & Soil

Sign in Sign Up

Direct grilling
Low & slow smoke
Two-zone setup
See all techniques →

Grills & BBQs
Smokers
Cast iron
See all equipment →

Charcoal & lumpwood
Wood & chunks
Pellets
See all fuel →

Cuts & doneness

Beef & lamb
Pork
Doneness guide
See all cuts →

Start here

Fire fundamentals

Heat zones, smoke timing, and what every cook needs to know before the first burn.

Explore techniques →

Herbs & alliums
Brassicas
Fruit & fruiting
All plants →

Harvest this month
What to sow now
Grill-ready picks
Seasonal calendar →

Getting started
Garden to grill
All collections →

In season now

April harvests

What to pick, what to sow, and the best plants of this month for the grill.

See what's seasonal →

Recipes Ingredients Guides Plants

Sign in Sign Up

Shop About Subscribe

Charred Hispi Cabbage Slaw with Carrot and Apple — recipe

Vegetables

Recipes

BBQ

Everyday BBQ

Charred Hispi Cabbage Slaw with Carrot and Apple

A simple charred hispi cabbage slaw balanced with fresh carrot and apple, perfect for BBQ sides.

Prep: 15 minCook: 10 min4 servingsMedium

Serves:

4

Ingredients

quartered, core removed

julienned

julienned

More Like This

Related Recipes

Apple and Cider Vinegar Slaw — recipe

RecipesSauces & Rubs

Apple and Cider Vinegar Slaw

A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.

10 min4 servingsEasy

Apple Sauce — recipe

Never miss a recipe

More recipes, every week.

smokeandsoil.com/recipes/charred-hispi-cabbage-slaw-with-carrot-and-apple

Charred Hispi Cabbage Slaw with Carrot and Apple

by L Field

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Level

Medium

Method

BBQ

Ingredients

Ingredients

1Cabbagequartered, core removed

2Carrotjulienned

1Applejulienned

2 tbspOlive Oil

1 tbspApple Cider Vinegar

Salt

Notes

Char the cabbage over direct heat quickly to retain crunch and impart smokiness.
Julienne apple and carrot finely to balance the cabbage texture.
Dress the slaw just before serving to maintain freshness.

Seasonal Variations

Swap apple for pear in autumn for a different sweetness profile.
Add finely chopped herbs like parsley or mint in summer for extra freshness.

Made this recipe?

Log this cook

How did it turn out?

Date cooked

Notes (optional)

Photo (optional)

Quick Reference

Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 4
Difficulty: Medium
Method: BBQ

Tags

BBQ friendlyCharredClean EatingDirect HeatSeasonal

Equipment

tool

Chef’s Knife

A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.

tool

Mixing Bowls

Mixing bowls are a fundamental yet often overlooked tool in any BBQ or fire-cooking setup. They are essential for quick, efficient prep work, allowing you to combine ingredients, whisk dressings, and marinate proteins with ease. At Smoke & Soil, we value simplicity and functionality, and a good set of mixing bowls fits perfectly into that ethos. They enable you to work cleanly and effectively, helping you to focus on quality ingredients and straightforward techniques rather than fuss. Choosing the right mixing bowls matters. Stainless steel and glass are the best options as they do not retain odours or stains, and they handle acidic ingredients without issue. Plastic bowls may seem convenient but they can absorb oils and smells, which compromises flavour and cleanliness. Having a nesting set in small, medium, and large sizes covers all prep needs from emulsifying dressings to tossing slaws and marinating larger cuts of meat. Practicality is key. Avoid bowls that are too small as this leads to splashing and poor emulsification. Also, never stack wet bowls as trapped moisture can cause rust or bacterial growth. Dry them thoroughly before nesting and store them in a dry place. This simple attention to detail extends the life of your bowls and keeps your prep area hygienic and efficient.

tool

Basting Brush (Silicone)

A silicone basting brush is an essential tool for anyone serious about clean, efficient BBQ and fire cooking. Unlike traditional bristle brushes, silicone does not shed or trap food particles, making it far easier to maintain hygiene and avoid cross-contamination. This aligns perfectly with the Smoke & Soil ethos of clean whole-food cooking over fire, where simplicity and integrity of ingredients are paramount. The brush’s heat resistance means it can be used confidently over direct flames without fear of melting or burning, a common issue with nylon brushes. Using a silicone basting brush allows for precise application of sauces, oils, and glazes, ensuring even coverage and better flavour development. It is particularly well suited to the finishing stages of BBQ where you want to add a glossy glaze or a final layer of seasoning without overpowering the natural smoky notes. The brush’s flexibility and easy-to-clean surface encourage frequent use, which helps maintain moisture and flavour in meats and vegetables alike. Practically, it is important to use the brush correctly to get the best results. Avoid dipping the brush directly into raw meat juices to prevent contamination; instead, use a separate bowl or container for basting liquids. Apply sugary or sticky sauces only in the last 10 minutes of cooking to prevent burning and bitterness. Cleaning immediately after use, especially with sticky sauces, will extend the life of the brush and keep it ready for your next cook. Overall, the silicone basting brush is a no-nonsense, reliable tool that fits seamlessly into everyday BBQ routines.

grill

Kettle BBQ

The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.

accessory

Grill basket (veg/fish)

A grill basket is an essential accessory for anyone serious about clean, whole-food cooking over fire. It allows you to cook smaller, delicate items like vegetables and fish fillets without losing them through the grates. This means less waste and more control over your cooking, which fits perfectly with the Smoke & Soil ethos of everyday BBQ using homegrown and seasonal ingredients. The basket keeps your food contained while still exposing it to direct heat and smoke, encouraging a lovely char and smoky flavour without the risk of flare-ups or sticking. Using a grill basket is straightforward but requires a bit of care to get the best results. Always oil the basket before placing food inside to prevent sticking, and avoid overcrowding to ensure proper charring rather than steaming. The design encourages even cooking and makes it easy to turn your food gently, preserving its shape and texture. It is ideal for weeknight cooking when you want a quick, no-fuss way to grill vegetables or fish without the mess or hassle of fiddly flipping. Incorporating a grill basket into your BBQ routine also promotes versatility. You can experiment with different vegetables, marinate fish fillets, or even try delicate items like tofu or halloumi. It’s a simple tool that enhances your ability to cook clean, seasonal food over fire, keeping the process efficient and enjoyable. This accessory aligns with our no-nonsense, confident approach to BBQ and fire cooking, making it a must-have for home cooks who value flavour and practicality.

prep

Food Processor

A food processor is a crucial tool for anyone serious about efficient, clean cooking over fire. It accelerates prep work without compromising the integrity of your ingredients. At Smoke & Soil, we value whole-food cooking that respects seasonal, homegrown produce. The food processor fits perfectly into this ethos by allowing you to quickly chop, shred, or blend fresh vegetables and herbs, helping you create vibrant sides and sauces that complement your BBQ without relying on processed shortcuts. Using a food processor correctly means understanding its strengths and limitations. It is not a blender for liquids, so avoid adding too much moisture or you risk leaks and uneven processing. Instead, use short pulses to maintain texture and check your progress regularly. This approach gives you control over the final consistency, whether you want a chunky slaw or a finely shredded vegetable base for a dressing. Scrape down the sides between pulses to ensure even chopping and avoid clumps. In practical terms, a food processor saves time and effort, allowing you to focus on fire management and flavour development. It is especially useful for quick chopping of onions, shredding cabbage for coleslaw, or whipping up emulsified dressings. When paired with Smoke & Soil’s focus on clean, whole-food cooking, it helps you elevate everyday BBQ dishes with fresh, vibrant accompaniments made from scratch. This tool is a no-nonsense ally in the kitchen and at the fire pit.

Techniques

Slaw Method (Salt → Rest → Dress)Charring Greens (Tenderstem, Spring Greens)Direct Heat Grilling

Written by

L Field

RecipesSauces & Rubs

Apple Sauce

A classic, simple apple sauce, perfect for accompanying pork dishes.

15 min4 servingsEasy

kitchen

Balsamic and Olive Oil Dressing — recipe

Balsamic and Olive Oil Dressing

Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.

Black Pepper

Method

1
Prepare and char the cabbage (10 minutes)
Heat the grill to a direct medium-high heat around 230°C (450°F). Brush the cabbage quarters lightly with olive oil and season with salt. Place cabbage on the grill grates and char each side until blackened in spots but still crisp, about 2-3 minutes per side.
10 min
2
Shred and combine slaw ingredients
Once charred, finely shred the cabbage. Julienne the carrot and apple, then combine all in a large bowl.
3
Dress the slaw and serve
Whisk together olive oil, apple cider vinegar, salt and pepper. Toss the dressing through the slaw to coat evenly. Serve immediately.

Notes

Char the cabbage over direct heat quickly to retain crunch and impart smokiness.
Julienne apple and carrot finely to balance the cabbage texture.
Dress the slaw just before serving to maintain freshness.

Seasonal Variations

Swap apple for pear in autumn for a different sweetness profile.
Add finely chopped herbs like parsley or mint in summer for extra freshness.

Grounded fire cooking for everyday life. Grow it. Cook it. Eat well. Do it properly.

Cook

Recipes
Collections
Guides

Grow

Plants A–Z
Seasonal Planting
Grow & Cook

Learn Fire

Techniques
Equipment
Fuel Guide
Cuts
Doneness

More

About
Contact
Search
Account

Smoke & Soil 2026