“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
- 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)
- heat the oil and fry the cumin and lemon zest (or save the lemon zest for garnish – see image below) for about a minute
- add the cabbage, stir fry for another couple of minutes
- 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.
