Seared Cabbage w/ Carrot Top Jalapeno Coconut Sauce
Thursday, 5th July 2018 by Rachel

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.

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A fun way to cook cabbage and it looks great too.  This sauce is tangy, slightly spicy and a very nice way to use up those carrot tops. This may make a little extra than you’ll need for the cabbage but it’s a great condiment to drizzle over vegetables, beans, rice, or would go nicely with a curry!

 

Ingredients

The sauce

A handful of carrot tops

30g coriander

juice 1 ½ - 2 limes

200ml oil

1-2 jalapeno (depending how much heat you like)

1 cloves garlic

½ small white onion, roughly chopped

1 inch ginger, peeled, roughly chopped

½ teaspoon ground cumin

25g toasted pumpkin seeds

1 teaspoon mirin

1 teaspoon rice vinegar

125ml coconut milk

pinch salt

 

1 Head of cabbage – I used summer cabbage but most cabbages would work well

2 tablespoon coconut oil

salt & pepper

Toasted seeds as a garnish. 

 

Method

Cut the cabbage into eight wedged from top to the bottom of the stem, keeping a little stem on each wedge to help hold each piece together.

Heat a large flat fry pan, add your oil, once hot lay the wedges in the pan. Leave for a few minutes, until nicely browned. Once it is nice and dark, carefully flip the wedges, and repeat on each side. You may need to add a splash of water to help cook the cabbage all the way through. It’s nice to keep bite though so don’t add too much.

While your searing your cabbage, make your sauce, simply blitz all the ingredients in a high speed blender. Start with 1 ½ lime juice and add more if you need more tang. With the jalapeno, start with 1 adding the other if you’d like more heat.

Serve straight away with the lovely fresh sauce. You can make the sauce ahead but will be the most fresh and delicious served on the same day.