Charred Red Cabbage ‘Crumbles’

Recipe BELINDA MACDONALD

SERVES 4, FAT SERVES = 1-2pp (oil + coconut yoghurt + sunflower dukkha)

Ingredients:

Red cabbage, cut into wedges (90g pp roughly, 1 inch thick slices)

Drizzle of melted coconut, avocado oil or olive oil

Few sprigs of rosemary for roasting or herbs of choice

Salt and pepper

½ cup (125g) coconut yoghurt

4 tsp of dukkha (recipe below)

4 tbsp sumac pickled onions (recipe below) 10g-ish per person or a dollop of sauerkraut

Fresh herbs or micro greens to garnish

Method:

Preheat oven to 200°C. First up, prepare your cabbage by cutting in half and removing the core. Divide the cabbage into about 1 inch thick slices and spread them onto a baking tray lined with baking paper. Drizzle with oil, rosemary and season well with salt and pepper. Bake in the oven for 20 minutes until the cabbage turns a bit crisp on the outside but not burnt.

While your cabbage is roasting you can make your dukkha (just make sure you watch the seeds or you’ll be throwing away burnt bits!!). Now you can prepare the fresh herbs and the sumac onions. When everything is prepared and cooked, you can assemble the cabbage with your cold coconut yoghurt, topped with your sunflower dukkha, then dollop on a pile of sumac pickled onions and fresh herbs! Easy and delicious!!

SUMAC PICKLED RED ONIONS

½ red onion thinly sliced

1-2 tsp sumac

Juice of half a lemon

Combine all ingredients and infuse for several hours in the fridge, it’s as simple as that! Delish served with ANYTHING! Lasts in the fridge for a few days!

DUKKHA

2 tbsp sesame seeds, toasted

2 tbsp sunflower seeds, toasted

½ tbsp coriander seeds, toasted

½ tsp cumin seeds, toasted

1 tsp turmeric powder

1 tsp smoked paprika

½ tsp black peppercorns, crushed

½ tsp flaky sea salt (stirred through at the end)

Toast all the spices individually, so that all get the same amount of care and love for a minute or so, until fragrant. Either by hand in a mortar and pestle, or using a spice grinder, crush the spices to create a course crumb. Fold through the sunflower seeds (for a chunky dukkah), turmeric, smoked paprika and salt then place the mixture into a glass jar and store in the fridge. Enjoy this dukkha sprinkled over salads, avocado, eggs, soups and stews or try with my roasted red cabbage crumbles!!

BELINDA is the head chef on our September cover girl, Deborah Murtagh’s 30-day Ketogenic Challenge. To find out more please visit: www.deborahmurtagh.com