Caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice
Karen Dudley is a renowned chef and cookbook author who has made a name for herself in the culinary world with her innovative and vibrant approach to food.
Experience the culinary artistry of Karen Dudley as she transforms humble cabbage wedges into a caramelised delight. Paired with a tangy buttermilk dressing, fragrant chives, and crispy puffed rice, this recipe is a symphony of flavours and textures.
Caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice
Ingredients
- FOR THE CARAMELISED CABBAGE
- 1 medium cabbage
- ½ cup olive oil
- Pinch of sea salt
- FOR THE BUTTERMILK DRESSING
- ¼ cup buttermilk
- ⅓ cup full-cream or Greek yoghurt
- ¼ cup home-made mayonnaise or store-bought mayonnaise
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp snipped chives
- Salt, to taste
- TO FINISH
- Finely grated zest of 1 lemon
- 2 Tbsp snipped chives
- Flaked sea salt and freshly ground black pepper, to taste
- ½ cup Fatty Crispy Puffed Rice
Instructions
Preheat the oven to 200°C.
Cut the cabbage into 8 wedges. Line a baking sheet with baking paper. Pour the olive oil onto the paper and one by one, dip the wedges in this pool, ensuring that each wedge is coated well in the oil. Sprinkle lightly with salt. Roast the cabbage in the oven, uncovered, for 15–20 min, until it is tender-crisp and has slightly charred bits. Keep an eye on the wedges and turn them halfway through to ensure the cabbage colours evenly.
While the wedges are roasting, make the buttermilk dressing by combining all the dressing ingredients in a medium-sized jug.
When the wedges are cooked through, carefully lift them onto your chosen platter using a large, flat spatula or fish slice.
Drizzle generously with the buttermilk dressing, sprinkle over the lemon zest and chives, and season with salt and freshly ground black pepper.
Finish with a sprinkling of Fatty Crispy Puffed Rice.
ALSO SEE: Indian tomato rice
https://www.foodandhome.co.za/recipes/indian-tomato-rice
Recipe by Karen Dudley.
Feature image: Supplied
