Sensational Spicy Savoy Cabbage
Sometimes cabbage gets a bit of a bad reputation for being a bit boring but forget the wet, overcooked slop you used to get at school and try this fiery side dish instead!
This is a simple recipe with just cabbage, spices, garlic and yoghurt but the flavours are complex and delicious. I like to serve this alongside simply grilled meat or fish or as an accompaniment to a curry but it would also work well as part of a mixed mezze of dishes if you're cooking for a crowd...
Sensational Spicy Savoy Cabbage
Serves 6 as a side
2 tsp chilli flakes
2 tsp nigella seeds
2 tsp mustard seeds
2 tsp coriander seeds
olive oil
whole head of garlic, cloves bashed and thinly sliced
6 tbsp. Greek yoghurt
sea salt and freshly ground black pepper
Wash and drain the cabbage ribbons but do not shake off all the water as this will help steam the cabbage later on.
Heat a large frying pan with a lid over a medium-high heat, add the dry spiced and toast for around 1 minute until fragrant but not browned. Drizzle in approximately 2 tablespoons of oil. Add the garlic and fry for a couple of minutes, then pack half the cabbage into the pan. Season this layer with plenty of salt and pepper, then put in the rest of the cabbage and season again.
Give everything a good stir, cover the pan with a lid and leave to steam and soften for 5 minutes. It's a good idea to give the pan a good shake every now and then to prevent sticking - but do not remove the lid!
Stir the cabbage well, ensuring the spices coat the ribbons. Check and adjust the seasoning then remove the pan from the heat and stir through the Greek yoghurt. Serve immediately as a side dish alongside grilled meat or fish.
This is a simple recipe with just cabbage, spices, garlic and yoghurt but the flavours are complex and delicious. I like to serve this alongside simply grilled meat or fish or as an accompaniment to a curry but it would also work well as part of a mixed mezze of dishes if you're cooking for a crowd...
Sensational Spicy Savoy Cabbage
Serves 6 as a side
1 head of savoy cabbage, core removed and sliced into 1cm thick ribbons
2 tsp cumin seeds2 tsp chilli flakes
2 tsp nigella seeds
2 tsp mustard seeds
2 tsp coriander seeds
olive oil
whole head of garlic, cloves bashed and thinly sliced
6 tbsp. Greek yoghurt
sea salt and freshly ground black pepper
Wash and drain the cabbage ribbons but do not shake off all the water as this will help steam the cabbage later on.
Heat a large frying pan with a lid over a medium-high heat, add the dry spiced and toast for around 1 minute until fragrant but not browned. Drizzle in approximately 2 tablespoons of oil. Add the garlic and fry for a couple of minutes, then pack half the cabbage into the pan. Season this layer with plenty of salt and pepper, then put in the rest of the cabbage and season again.
Give everything a good stir, cover the pan with a lid and leave to steam and soften for 5 minutes. It's a good idea to give the pan a good shake every now and then to prevent sticking - but do not remove the lid!
Stir the cabbage well, ensuring the spices coat the ribbons. Check and adjust the seasoning then remove the pan from the heat and stir through the Greek yoghurt. Serve immediately as a side dish alongside grilled meat or fish.
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