This makes a great side for a piece of roasted lamb or some grilled veggies. Jordon x
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Serves
4
Hispi Cabbage
Honey
White Wine Vinegar
Lime
Green Chilli
Red Chilli
Vegan Yoghurt
Coriander
Mint
Olive Oil
Salt
Serves
4
Hispi Cabbage
Honey
White Wine Vinegar
Lime
Green Chilli
Red Chilli
Vegan Yoghurt
Coriander
Mint
Olive Oil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by removing the outer leaves of the cabbage and giving it a rinse, then slice into quarters.
Step 2.
Heat a large frying pan over a medium heat and add a splash of olive oil. Place the cabbages with the outer side down and cook for about 5 mins, moving around a little as they cook.
Step 3.
Season the cabbages all over with salt and pepper, then flip on to the cut side. You’ll want to cook each cut side for about 3 or 4 mins until it has a lovely golden brown colour.
Step 4.
While the cabbages cook, mix the honey, white wine vinegar, zest and juice of the lime in a small bowl.
Step 5.
Finely chop both chillies and all of the herbs. Mix the chillies into the honey vinegar and the herbs into the yoghurt.
Step 6.
Once the cabbage is cooked, remove from the pan and drizzle all over with the honey vinegar while still warm.
Step 7.
Spread 2 tablespoons of yoghurt on each plate, top with a wedge of the hispi cabbage and enjoy.
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Notes (1)
D
Deborah K.
2 months ago
Delicious, served with dukkah spiced cod
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