All Seasons' Favorite - Cabbage

 Conscious recipe | Grilled pointed cabbage with beetroot hummus

 
 
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Besides Asia, surprisingly, Scandinavian countries such as Denmark and Sweden are two nations that I recently discover which consume-huge in cabbage and kale family eating ! In addition, I am not only very amazed by the diversity they could grow and eat, but also the wild variety in flavors and methods of cooking this humble vegetable are full of imaginary and creativity! 

This recipe is inspired by my serial taste of different nordic winter corps and some memories from the days living working in a forest restaurant in the countryside of Sweden. Sweet, Crisp & Smoky taste from the cabbage, marries with another layer of natural sweetness from beets, this is a perfect side dish idea to serve with either white fish or meat as main.

 

organic

seasonal

whole food

affordable

flavorful

super veg

:)

 

 
 
 

Ingredients

Ready in 30 minutes
(Recipe for 2)

  • 1 Pointed cabbage

  • 1 Medium red beetroot

  • 2 cloves of garlic
  • 1/2  fresh lime juice
  • 3 tbsp sour cream or yogurt (oat cream for vegan)
  • Extra virgin olive oil 

  • salt & pepper to taste

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Preparation

  1. Chop the cabbage into big chunks. About 1/6 each.  

  2. Grill/Pan-fried the cabbage with some olive oil. 

  3. Chop the beet into smaller chunks, with garlics and lemon juice, mix in a blender or food processor.

  4. Add in sour cream or yogurt, also about 2 tbsp of extra virgin olive oil. Season to taste.

  5. Serve the hot grilled cabbage with this flavorful middle east imaging beet sauce.  

 
 
 
 
 
 

Tips

*Feel free to try with different variety of cabbage! They all provides different flavors but same richness in vitamin C. 
I enjoy the pointed cabbage for this recipe simply because it's easier to cook and richer in water.

*To make this dish even more sophisticated, you may add toppings such as fresh mint, or chive, or spring onion, or pomegranate. 
Also, drizzle bit more olive oil and a pinch of  best salt you can find.

 
 
 

words & photos By KaiChi Chuang
photos by Mathieu Maury

 
 

 

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