Spiced Sweetheart Cabbage Ribbons with Yoghurt
- 500g sweetheart cabbage or Savoy, spring greens or winter cabbage
- 3 fat garlic cloves, cloves bashed, peeled and thinly sliced (optional)
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of chilli flakes (optional)
- 25g butter, cut into cubes
- 4 tablespoons of Greek yoghurt
- Olive oil
- Sea salt and pepper
Cut the cabbage lengthways down the middle and pull off the larger outer leaves. Cut out the central stalk from each leaf and layer the leaf halves on top of each other. Roll them up and cut width-ways into 1cm ribbons. Wash the cabbage ribbons and drain into a colander but don’t shake off any water.
Gently heat the Toughened Non-Stick Stir-Fry Pan on a low to medium heat (for no more than 2 minutes), add the spices and dry-toast them for about a minute or so until their perfume is released but not letting them burn.
Drizzle some oil into the pan, just enough to coat the base, and heat gently. Add the garlic, if using, and sauté lightly without colouring then take half the cabbage and pack it into the pan and season that layer with a little salt and pepper, stir and add the rest of the cabbage, seasoning the top layer again with salt and pepper and another little drizzle of oil. Cover with a Toughened Non-Stick 26cm Glass Lid – see Cook’s notes – and cook for 4-5 minutes without removing the lid. Hold the lid on firmly and shake the pan to move the cabbage around. This will enable the cabbage to fry and steam-cook at the same time.
Remove the lid and stir the cabbage well, making sure the spices coat the cabbage, then add the butter and stir.
Check the seasoning and adjust if desired and remove the pan from the heat. Dollop the yoghurt in parts over the cabbage and serve immediately.