Roast Savoy Cabbage
Roast Savoy Cabbage, with white bean hummus and crunchy quinoa.
· 1 small savoy cabbage
For the hummus
· 1 tin of white beans (cannellini or butter bean)
· Cumin powder
· Lemon juice
· Cold water or an ice cube
For the crunchy quinoa
1. See this recipe- or just use toasted seeds or croutons for texture.
1. Pre-heat the oven to its maximum temperature.
2. Cut the cabbage in half, then into wedges (each cabbage is about 8 wedges). Be careful to cut through the stalk so that the wedges hold together.
3. Heat a frying pan up then add a little oil. Add the cabbage wedges to the hot oil, cut side down and cook for 2-3 minutes until charred, flip them over and cook the other side. The oil may spit with the moisture of the cabbage, so be careful. To get a more even ‘char’, press down the cabbage with a pan/plate/spatula.
4. When the cabbage is charred on both sides, season liberally with salt and pepper and transfer to a baking tray (or put the frying pan in the oven if it’s oven-proof). Cook for about 10minutes until the cabbage is soft (check by testing the core) and the outer leaves are a little crispy.
For the hummus This is best made at least ½ hour before eating. This recipe is just a guide and you can use chickpeas instead of white beans and of course, any hummus recipe you prefer. You will need a food processor or a stick blender.
1. In a small food processor or in a jug (if using a stick blender) add 1 tin of drained white beans.
2. Also add ¼ clove of garlic (you can always add more later), ½ tsp of cumin, ½ tsp of paprika, a sprinkle of salt and ½ tbs of tahini paste.
3. Blend together. Whilst still blending, add the juice of ½ lemon.
4. Taste the mixture- add more spices, lemon or salt if necessary. The garlic flavour will become stronger as the hummus sits, so be wary if adding more.
5. When the flavour is right, slowly add really cold water whilst blending. An ice cube can be added instead of water, just blend it in (usually 1-2 ice cubes). Keep blending until you get a smooth texture but that’s not too runny.
6. Let the hummus rest for ½ hour before serving (optional if you’re hungry!)
Serve the warm, roasted, cabbage on the hummus. Top with crunchy quinoa (or seeds/croutons). Sliced pickled chillies or chopped capers make a nice addition.