Cabbage is often considered bland, but when charred, its flavour is transformed into something magical! Chimichurri sauce, originally from South America, is a fresh, spiced, acidic sauce that pairs beautifully with the cabbage, along with a base of caramelised onion hummus. This dish is well worth trying!
Takes 30 minutesminutes
Serves 2
Ingredients
1york or pointed cabbage
1tsppink peppercorns(optional)
1tbspcumin seeds(optional)
½tspchilli flakes(optional)
3tbspoil for frying
Chimichurri Sauce:
½red chilli
2garlic cloves
10gfresh coriander
5gfresh flat-leaf parsley
60mlolive oil
40mlred wine vinegar
½tspsalt
For Serving:
180gcaramelised onion hummus
Instructions
Prepare the Cabbage:Fill and boil the kettle. Cut the cabbage into 4 quarters, ensuring to keep the stalk on each piece so they hold their shape when cooked. Place the cabbage in a saucepan, add a generous pinch of salt, and cover with boiled water. For extra flavour, you can add 1 tsp pink peppercorns, 1 tbsp cumin seeds, and ½ tsp chilli flakes (all optional). Cover the pan with a lid and boil for about 10 minutes, until the cabbage is soft but still holding its shape.
Make the Chimichurri Sauce:While the cabbage is cooking, prepare the chimichurri sauce. Peel and finely dice the garlic, finely chop the chilli (omit for less spice), and finely chop the parsley and coriander. Add everything to a bowl, along with a pinch of salt, the olive oil, and the red wine vinegar. Mix well and adjust the seasoning to taste. The sauce should be fresh, acidic, and well balanced.
Char the Cabbage:Drain the cooked cabbage. Heat a frying pan over high heat, add 3 tbsp of oil, and wait until the oil is very hot. Add the cabbage quarters and cook for 3-4 minutes on each side until charred and golden. Sprinkle with a pinch of coarse sea salt while cooking.
Assemble the Dish:Spread the caramelised onion hummus onto a large serving plate. Arrange the charred cabbage quarters on top, and drizzle or spoon over the chimichurri sauce.
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