“Cabbage: cool, retro, drinks tequila”

Annabel Rivkin and Emilie McMeekan, The Midult’s guide to Shopping Baskets, The Telegraph, 25 March 2017

Cumin cabbage is another super-quick way of making a creamy vegetable accompaniment for a meat which could do with a sauce. Try drinking with tequila….

Recipe for creamy cumin cabbage

for four

• 2 tsp of cumin seeds, broken down in a pestle and mortar
• zest and juice of half a lemon or a whole lime
• 1 small cabbage (the sweetheart cabbage is nice – bit more taste, bit less hard than normal cabbage), cut to shreds. If you buy a sweetheart (or hispi) cabbage it will weigh about 500g/1 lb – then you’ll need to take off any old leaves which will leave you with a cabbage weighing about 450g. 
• 2 tbsp mayonnaise, Hellman’s is fine. Cottage Delight is brilliant but hard to get. I use Delouis these days.
• 5 tbsp Greek yoghurt
• Himalayan pink salt, Indonesian long black pepper
• olive oil for frying

1. mix together the mayonnaise, yoghurt, lemon juice and salt and pepper and warm gently (if you have an aga simply put it in the warming oven)
2. heat the oil and fry the cumin and lemon zest (or save the lemon zest for garnish – see image below) for about a minute
3. add the cabbage, stir fry for another couple of minutes
4. take off the heat and mix in the mayonnaise, yoghurt, lemon juice and salt and pepper – or you can serve as I have in the featured image, and garnish with the pink salt and the lemon zest as in the image below.