Cabbage is often seen as a bland veg however when charred like this its flavour is unlocked and it’s magic!! Chimichurri sauce, originally from South America is a fresh, spiced acidic sauce that marries beautifully with the cabbage which goes beautifully with the caramelised hummus. So worth trying! Introducing Charred Cabbage with Chimichurri!

Charred Cabbage with Chimicurri

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Cabbage is often seen as a bland veg however when charred like this its flavour is unlocked and it’s magic!! Chimichurri sauce, originally from South America is a fresh, spiced acidic sauce that marries beautifully with the cabbage which goes beautifully with the caramelised hummus. So worth trying!

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Takes 30 minutes minutes

Serves 2

Ingredients

 

• 1 York Cabbage or pointed
• 1/2 red chilli
• 2 cloves garlic
• 10 g fresh coriander
• 5 g fresh flat parsley
• 40 ml red wine vinegar
• 60 ml olive oil
• 1/2 tsp salt
• 3 tbsp oil
• 180 g caramelised onion hummus

Instructions

 

• Fill and boil the kettle
• Cut the cabbage into 4 quarters ensuring to keep the stalk on so that each quarter holds its shape when quartered.
• Add the cabbage to a saucepan with a generous pinch of salt and cover with just boiled water. Add in some spices, (we added in 1 tsp pink peppercorns, 1 tbsp cumin seeds, 1/2 tsp chilli flakes) put a lid on and leave it to boil for 10 mins until the cabbage is cooked through and soft but that it is still holding its shape.
• While the cabbage is cooking make the chimichurri sauce, peel and finely dice the garlic, finely dice the chilli (leave out if you prefer it less spicy) and also finely dice the parsley and coriander, add to a bowl along with a generous pinch of salt and the olive oil and vinegar. Mix well and adjust the seasoning to your liking. It should taste fresh, acidic and yet balanced.
• Drain the cabbage. Heat a frying pan on high heat and once hot add in 3 tbsp of oil and once really hot add in the drained cooked cabbage quarters. Cook on each side until charred and golden, (this should take 3-4 mins depending on the temperature of the pan, sprinkle with a pinch of coarse sea salt.
• Spread the hummus onto a large plate, layout the charred cabbage on top and drizzle over/ spoon the chimichurri sauce and enjoy!

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