Roasted Hispi Cabbage with Peanut Sambal

Roasted Hispi Cabbage with Peanut Sambal

 

Ingredients

 

Hispi (Sweetheart) Cabbage x1

 

Peanuts x200g

 

Groundnut oil x1tbsp

 

Garlic x2 cloves fine chop

 

Shallot x1 large fine chop

 

Red Chilli x1 fine chop

 

Ginger x 1 thumb sized piece chopped

 

Lemongrass x1 thumb sized piece chopped

 

Brown Sugar x1 tsp

 

Soy Sauce or Tamari (gf)

 

Lime x1

 

Water x250ml

Serves 4 

 

Vegan | Dairy Free 


I love this dish.

 

Roasting cabbages of any kind is such a great way to enhance their flavour, you get these beautiful charred notes and exaggerated nuttiness - paired with a punchy peanut sauce this is one hell of a moorish plate of food!

This is a great starter for any party or you can serve simply with steamed rice and have yourself an epic supper. 

You'll also find you just want to put peanut sauce on everything - and you should, because it's awesome! 
 

For the Peanut Sambal 

 

  • Roast peanuts until golden for around 8-10mins at 200c. Cool & blitz in a food processor until you have fine powder (set a few aside for garnish at the end) ....if go too far and you'll end up with something close to peanut butter!
  • Fry off your diced shallot, chopped garlic, chopped chilli, crushed ginger and lemongrass. Sweat down these ingredients in a saucepan until soft, now turn up the heat a little to get some golden caramelisation going. 
  • Add peanuts to the pan, brown sugar and water and simmer away for 15 minutes.
  • Finish by seasoning with soy sauce and lime juice to taste. To make this dish gluten free, use tamari instead of soy.  

 

For the Hispi Cabbage

 

  • Wedge cabbage into quarters keeping the root intact.
  • Lightly drizzle with sesame oil and salt and roast on a high heat 220C for 20 to 25 minutes until you have a nice charring on the outside and tender cabbage at the root. 

 

To Serve

 

  • Garnish with fresh coriander and a wedge of lime and a few extra toasted peanuts

 

 

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