Many times it happens that we buy a gorgeous big red cabbage, eat part of it on the first days and then forget the rest somewhere in the fridge. And as much as we shredd or steam it, or make the lovely purple rice (full recipe here) I showed in another post, it seems that we can never eat the whole thing. How often you made such experience?
Well, last week this was exactly what happened to me. I had a half purple cabbage in my fridge, which seemed to never get finished. So, I had a small “dilemma “about how to prepare it in a different way to have some variation. Eventually, I decided to grill it with coconut oil, salt and pepper. The result couldn’t have been tastier. And to make it even more charming and yummy I served it with a flavorful ginger-chickpea sauce. Guys, you should try it! I guarantee that you’ll never waste any red cabbage again.
- ¼ red cabbage
- Salt and pepper to taste
- Oil (I use coconut oil)
- 1/3 cup (80ml) of drained well-cooked or canned chickpeas
- ½ cup (120 ml) of water
- 1 piece of ginger (size of ½ tablespoon)
- 1 clove of garlic
- 1 tbs of sesame paste (optional)
- 2 tbs lemon juice
- Salt to taste
- Cut the purple cabbage in longitudinal slices - parallel to the leaves nervures (pictures bellow). Sprinkle salt and pepper over it. Heat a grill pan, drizzle some oil and add the slices of cabbage (here I also added a slice of ginger and the clove of garlic to roast it a little for the sauce). Leave it to grill around 5 min in both sides till they are tender and lightly charred all over.
- Sauce: Combine the chickpeas, garlic, ginger, salt and water in a blender. Blend till smoothie. Add more water for a thinner consistency.
- I served it with steamed wild rice.