Samson's Paddock: Roasted Cabbage with Herb Yoghurt Sauce
Ingredients
- 1 medium cabbage (hispi or sugarloaf if available)
- 500g plain full fat yoghurt
- 5g chopped parsley leaves
- 5g chopped dill sprigs
- 5g smoked paprika
- 5g dried oregano
- 2g garlic powder
- pinch of cayenne powder
- juice of half a lemon
- salt and pepper, to taste
- olive oil, to drizzle
- red cabbage sauerkraut, to garnish
Notes
- Begin this recipe at least a few hours before serving, or even the day before, to allow time for the yoghurt to strain. It is a lovely light starter with some crusty bread, or serve as a side dish with pork or chicken.
Method
- To prepare the yoghurt sauce, line a mesh strainer with muslin or a clean Chux cloth. Add the yoghurt into the strainer and set it over a bowl. Allow it to strain for a few hours (or overnight in the fridge) to remove excess moisture.
- Discard the liquid, and transfer the yoghurt to a mixing bowl. Add chopped parsley and dill, smoked paprika, dried oregano, garlic powder, cayenne pepper and lemon juice, then season with salt to taste and mix well to combine. Spoon the yoghurt mixture into a piping bag and set aside until ready to use.
- Meanwhile, preheat oven to 220°C. Cut cabbage into quarters and remove the core. Season each cabbage wedge with salt, pepper and a drizzle of oilve oil. Place the seasoned cabbage on a baking sheet and roast in preheated oven for 20-30 minutes, or until the cabbage is tender and the edges are slightly charred. Allow to cool slightly.
- Using the piping bag, carefully pipe some herb yoghurt sauce between the layers of the cabbage. Transfer dressed cabbage to serving plates, garnish with some sauerkraut, and pipe dollops of remaining yoghurt dressing onto the plates. Drizzle with a little olive oil to serve.
- Recipe from Samson's Paddock Head Chef, George Partenov
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