Melting CARAMELISED CABBAGE with ginger-fennel SMOOR
COOKING AND PREPARATION: 80 MINS / SERVES 4–6
GINGER-FENNEL SMOOR
▸ 2 medium onions, chopped
▸ 3 cloves garlic, minced
▸ 3cm piece fresh ginger, minced
▸ 60ml (¼c) extra-virgin olive oil
▸ 5ml( 1t) ground coriander
▸ 5ml (1t) ground cumin
▸ 5ml (1t) fennel seeds
▸ ½t dried chilli flakes
▸ 60ml ¼c tomato paste
▸ 5 ripe tomatoes (preferably plum), diced, or 1 can diced tomatoes)
▸ 30ml (2T) soya sauce
▸ 15ml (1T) sugar or honey
▸ 45ml (3T) ouzo (optional)
▸ 125ml (½c) water
▸ 5ml (1t) salt and white pepper, to taste
CARAMELISED CABBAGE
▸ 45ml (3T) vegetable oil
▸ 1 medium cabbage, sliced into 8 wedges with the core intact (it keeps the wedges together)
▸ 125ml (½c) water
▸ 30ml (2T) extra-virgin olive oil
▸ salt and black pepper, to taste
TO SERVE
▸ 125ml (½c) Greek yoghurt
▸ a few sprigs of fresh dill, picked
▸ harissa or sriracha sauce (optional), to taste
1 Ginger-fennel smoor Fry the onions, garlic and ginger in the olive oil over medium-high heat for 8–10 minutes, until the onions are translucent.
2 Add the coriander, cumin, fennel seeds and chilli flakes, and fry for another 5 minutes, stirring regularly.
3 Add the tomato paste, tomatoes, soya sauce, sugar, ouzo (if using), salt and white pepper.
4 Let the sauce bubble away for another 15 minutes over low heat until it thickens slightly.
5 Pour the tomato sauce into a baking dish (preferably one with a lid) that you will use for the caramelised cabbage wedges.
Preheat the oven to 180°C. Heat the vegetable oil in a large pan and fry the cabbage wedges, cut-side down, over high heat for 3–5 minutes on each side, until they caramelise
