Braised Cabbage With Tomato, Yoghurt & Dill
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Braised Cabbage With Tomato, Yoghurt & Dill
Recipe By Courtney Roulston
Ingredients
1 whole medium sized savoy cabbage
1/3 cup (80ml) Squeaky Gate extra virgin olive oil
sea salt and pepper to taste
2 tsp whole cumin seeds
4 cloves garlic, finely chopped
1 tbsp harissa paste
2 tbsp tomato paste
1 cup tomato passata + ½ cup water
2 tsp honey
½ cup pitted kalamata olives
½ cup Jalna greek yoghurt
¼ cup dill, sprigs picked
Method
Preheat the oven to 180 degrees (C). Cut the cabbage into 6 wedges, leaving the core in so they hold together. Drizzle the cabbage with 30ml of the oil and season with sea salt. Grill the cabbage in a hot frying pan for 2 minutes each side, or until charred on the outside. Place onto a tray and set aside.
Heat the remaining oil in a non-stick frying pan over a medium heat. Fry off the cumin seeds and garlic for 1 minute before adding in the harissa and tomato paste. Cook the pastes for 1 - 2 minutes, or until they have changed to an orange colour. Add in the tomato passata, honey and a pinch of salt and pepper. Bring up to a simmer for 2 - 3 minutes for all the flavours to combine.
Nestle the cabbage wedges into the tomato sauce and place into the oven for 25 - 30 minutes, or until the cabbage is tender and fragrant.
Remove from the oven. Gently crush the olives and stir into the sauce to warm through. Drizzle with yoghurt, dill sprigs, cracked pepper and a final drizzle of extra virgin olive oil before serving.
