Sometimes you want food that isn’t complicated, but still asks for a little attention. You slice the cabbage, thread the skewers and let the pan get really hot. Then the kitchen slowly fills with the smell of roasted cabbage, warm spices and fried halloumi. These cabbage skewers with halloumi are easy to make, yet they feel just a little different from an ordinary weekday meal.
The cabbage gets dark, crispy edges and stays juicy on the inside. The halloumi fries golden brown and firm, with a salty taste that pairs beautifully with the fresh lemon and fragrant oil. It’s a lovely dish for 2 to 3 people, as a light meal or as part of a table with bread, yogurt and couscous.
Cooking time: about 30 minutes. Preparation: you can slice the cabbage and make the spiced oil in advance. Thread and fry the skewers just before eating, so the halloumi stays at its best.
Why these cabbage skewers with halloumi work so well
The strength of this dish lies in the contrast. Cabbage may seem simple, but hot frying makes it much richer in flavor. The edges become lightly crispy and the inside stays soft. Halloumi adds saltiness, firmness and a golden-brown crust.
The fragrant oil finishes the dish perfectly. Lemon adds freshness, honey gives a slight sweet edge, and the spice mix brings warmth. Use not too much oil while frying. Add part of it only at the end, so the flavor stays fresh and glazes the skewers beautifully.
Ingredients for 2 to 3 people
- 1 small pointed cabbage or 1/2 white cabbage
- 200 to 250 g halloumi, cut into cubes of about 2 cm
- 1 small red onion, cut into wedges, optional
- 1 lemon, zest and juice
- 2 to 3 tbsp extra virgin olive oil from Greece
- 1 tbsp honey or maple syrup
- 1 tsp spice mix with basil, paprika, chili and turmeric
- Salt, preferably chili salt
- Freshly ground black pepper
- Optional to serve: thick yogurt, cucumber, bread or couscous
Kitchen tip: are you using wooden skewers? Let them soak in water for about 10 minutes. That way, they burn less quickly in the pan or on the grill.
Preparation method
Cut the cabbage firmly enough
- Remove the outer cabbage leaves if they are damaged.
- Cut the cabbage into firm pieces of about 3 to 4 cm.
- If possible, leave a small piece of core attached. That helps keep the cabbage together.
- Cut the halloumi into blocks of about 2 cm.
- Pat the halloumi dry with kitchen paper. That way it gets a nicer crust.
Don’t cut the cabbage too small. Too-small pieces are more likely to fall apart on the skewer and become soft sooner. Firm pieces are easier to cook and stay juicier.
2. Thread the skewers
- Thread cabbage, halloumi and, if desired, red onion onto the skewers, alternating as you go.
- Press everything together gently, but not too tightly.
- Make sure the pieces are roughly the same size. That way they cook more evenly.
Want to make it easier for yourself? Cook the cabbage and halloumi separately in the pan, then thread them briefly onto skewers just before serving. It’s less neat, but works well on busy evenings.
3. Make the herbed oil
- Mix the olive oil, honey, lemon zest and 1 to 2 tbsp lemon juice together.
- Add the herb mix.
- Season with a pinch of chili salt and freshly ground black pepper.
- Taste the oil. It should be fresh, aromatic and slightly sweet.
Is the oil too sharp? Add a little extra honey. Is it too mild in flavour? Then add a pinch of salt or a little extra lemon zest. A herb mix from Nicolas Vahé works beautifully here, because you get extra depth with little effort.
4. Bake or grill the skewers
- Heat a grill pan or frying pan over medium-high to high heat.
- Lightly grease the pan with oil.
- Brush or spoon a little of the herbed oil over the skewers. Save most of it for after cooking.
- Cook the skewers in 2 to 3 batches, so they have enough space.
- Turn them gently once the cabbage gets dark edges and the halloumi turns golden brown.
- Allow about 8 to 12 minutes of cooking time in total.
The cabbage is done when the edges are roasted, but the inside still has a little bite. Don’t cook it too long, because then the cabbage can become limp and the halloumi can feel drier.
5. Finish the skewers
- Place the warm skewers on a serving platter.
- Spoon the rest of the herbed oil over it.
- Squeeze a little more lemon juice over it.
- Finish with one last pinch of chili salt and some black pepper.
Serve the cabbage skewers right away. Then the halloumi is warm and firm, and the edges of the cabbage are still slightly crisp.
What to look out for
- Cut the cabbage firmly. That way it stays on the skewer better.
- Pat the halloumi dry. That helps it turn a nicer golden brown.
- Make sure the pan is really hot. That gives you roasted edges instead of soft cabbage.
- Don’t use all the oil at once. Some of it is nicer as a fresh finish.
- Serve immediately. Halloumi tastes best right after cooking.
Smart substitutions
- No pointed cabbage? Use white cabbage, savoy cabbage or firm leaves of savoy cabbage.
- No halloumi? Use firm tofu, paneer or extra vegetables.
- No honey? Maple syrup also works well.
- No chili salt? Just use sea salt with a small pinch of chilli flakes.
- No grill pan? Use a regular frying pan or bake the skewers in the oven.
Oven version
Would you rather make the skewers in the oven? Preheat the oven to 220°C, or 200°C fan. Place the skewers on a baking tray lined with baking paper and brush lightly with the spiced oil. Roast them for about 15 to 18 minutes and turn halfway through.
The oven version is handy if you want to make several skewers at once. The edges will be a little less directly grilled than in a pan, but the flavour stays warm and full.
Serving tips
- With yogurt: spoon thick yogurt onto a plate and stir in lemon zest, pepper and a little salt. Place the skewers on top.
- With couscous: serve with couscous or pearl couscous. It soaks up the spiced oil well.
- With bread: serve with warm flatbread or crusty bread to dip in the oil.
- With something fresh: cucumber, tomato or a simple green salad makes the dish lighter.
- For the table: place the skewers on a calm serving platter. Take a look at the serving platters collection for a beautiful base on the table.
Variations on cabbage skewers with halloumi
Make it greener
- Thread pieces of zucchini onto the skewers as well.
- Add bell pepper for more sweetness and colour.
- Serve with extra fresh herbs, such as mint, dill or parsley.
More kick, but balanced
- Use a little extra chili salt at the end.
- Add a small pinch of chilli flakes to the oil.
- Stir a little harissa through the yogurt to serve with it.
Without halloumi
- Use firm tofu and pat it dry well before cooking.
- Make the skewers with extra cabbage, red onion and bell pepper.
- Serve with chickpeas or couscous for a more filling meal.
Preparing and storing
You can slice the cabbage ahead of time and make the herb oil up to 2 days in advance. Store the oil covered in the fridge and stir well before use. It’s better not to thread the skewers too far ahead, because the cabbage can lose moisture.
Do you have leftovers? Store them in the fridge for up to 2 days. Reheat them in a frying pan or oven. After cooling, the halloumi becomes a bit firmer, but it still tastes great when you warm it up gently.
Leftovers are also great in a quick bowl with couscous, cucumber, yogurt and a little extra lemon. Then cut the cabbage and halloumi into smaller pieces and toss everything together.
Frequently asked questions
Can I prepare these cabbage skewers in advance?
You can slice the cabbage and make the oil in advance. Only cook the skewers just before eating. That way, the cabbage and halloumi stay at their best.
Which cabbage is best to use?
Pointed cabbage works really well because it has a mild flavor and cooks quickly. White cabbage works too, but sometimes needs a little longer in the pan.
How do I keep the cabbage from falling apart?
Cut the cabbage into firm pieces and leave a small bit of the core on. Thread them on gently and turn the skewers carefully while cooking.
Can I make this dish without skewers?
Yes. Cook the cabbage, red onion and halloumi separately in a large pan or on a baking tray. Then spoon the herb oil over them and serve on a platter.
Which Nicolas Vahé products go well with this?
A good olive oil, chili salt or a herb blend goes well with these cabbage skewers. Use the seasonings sparingly, so the roasted cabbage and halloumi stay nicely balanced. You’ll find more ideas among the Nicolas Vahé recepten.
In conclusion
These cabbage skewers with halloumi show how cooking can feel special even when it’s simple. With firm cabbage, salty halloumi, lemon and herb oil, you make a dish that is warm, fresh and savory all at once. Not complicated, but made with care.
That’s exactly what makes this recipe so great for a weeknight. You don’t need to do much prep, but you still get plenty of flavor in return. And next time, you can easily vary it with other vegetables, extra herbs, or a different fresh sauce.
