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.

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