Charred Hispi Cabbage with Jerk Butter

An easy roasted cabbage recipe with buttery layers and bold jerk flavour
Serves 2-3 | Plant-Based, Big Flavour, and Perfect as a Side

If you’re looking for a charred cabbage recipe that actually delivers, this is it.

These roasted hispi cabbage wedges are cooked until tender with crisp, charred edges, then finished with a rich jerk butter that melts into every layer.

Soft in the centre, smoky at the edges, and packed with bold flavour - this is cabbage done properly.

✨ Why This Works (Simple Tips)

The key to a great roasted cabbage recipe is getting colour first, then adding flavour.

Char first. Butter later.

Roasting the cabbage cut-side down builds deep, golden edges. Adding the jerk butter at the end lets it melt through the layers without burning, coating every leaf in flavour.

RECIPE

Ingredients

1 hispi cabbage, cut into wedges
2-3 tbsp butter
3-4 tbsp AMA’s Jerk Marinade
1 tbsp oil
1 orange, sliced (optional)
Sea salt

Method

Prep:
Preheat oven to 220°C (200°C fan).
Mix butter with AMA’s Jerk Marinade.

Roast:
Place cabbage wedges cut-side down on a tray, drizzle with oil and salt.
Roast for 15 minutes until starting to char.

Turn & layer:
Turn the wedges and spoon over the jerk butter, letting it melt into the layers.

Finish:
Return to the oven for 10-15 minutes until tender, charred, and glossy.

How to Serve It:

Alongside fried plantains, rice and a side salad.

Chef’s Notes:

Cut-side down = better char. This is where the flavour starts.

Add butter later so it melts, not burns.

Let it get properly soft. The centre should be tender and buttery, not crunchy.

Spoon over the tray juices before serving. That’s where the flavour is.