Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Smoked Red Cabbage with Raisins, Pecans and Sour Cream
Introduction from Rukmini Iyer
You’ll get maximum flavour in this dish using a charcoal barbecue and a good handful of dry twigs – I like to use apple or plum. The smoke infuses into the cabbage, and makes a filling salad.
Ingredients
Essential kit
You will need: a barbecue.
Method
Toss the cabbage leaves, olive oil and sea salt flakes in a large bowl until the leaves are evenly coated. Once your barbecue is good and hot, grill the leaves for 3–4 minutes on each side, until cooked through – you can let them crisp up and char, or take them off just before they start to catch.
Meanwhile, mix together the chives, sour cream or yogurt, lemon juice and sea salt flakes, tasting and adjusting the seasoning as needed.
Pile the cooked and charred leaves on to a large platter, scatter over the raisins and pecans, and serve warm, with the sour cream dressing.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
Buy From
