Charred Cabbage with Peanut & Chilli Relish
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Charred Cabbage with Peanut & Chilli Relish
Recipe By Courtney Roulston
Ingredients
1 whole medium sized drumhead or savoy white cabbage
3 cups boiling water from the kettle
2 tbs extra virgin olive oil
12 coriander sprigs to serve, stored in iced water
Peanut & Chilli Relish
2 green spring onions, finely sliced
2 tsp fresh ginger, finely chopped
pinch white pepper
1 clove garlic, grated
1 tbs dried chilli flakes
½ cup Squeaky Gate extra virgin olive oil
2 tbs gluten free soy sauce
2 tbs rice wine vinegar
1 tsp Coles Asia sesame oil
1 tbs maple syrup
¼ cup Coles roasted peanuts, chopped, plus extra to serve
Cooked using The Ziggy available at Barbeques Galore
Method
Cut the cabbage into 6 or 8 wedges, leaving the core intact to hold the wedges together. Place the cabbage wedges into a tray, cover with boiling water then a sheet of aluminium foil and set aside for 5 minutes to slightly steam through. Drain well.
Heat a BBQ grill to a medium/high heat. Drizzle the cabbage with a little extra virgin olive oil and a pinch of sea salt. Cook on the grill for 5 - 6 minutes each side, or until charred on the outside and tender in the middle.
To make the relish, heat the oil in a small pot until nearly smoking. Place the spring onion, ginger, pepper, garlic and dried chilli into a heat-proof bowl. Carefully pour over the oil to scald the ingredients. Once it has stopped bubbling stir in the soy, vinegar, sesame oil, maple syrup and peanuts.
Place the cabbage onto a serving platter and spoon over the dressing. Garnish with extra peanuts and coriander sprigs.
