RECIPE
For 4 Prep time: 15 minutes
Cooking time: 5 minutes
INGREDIENTS
1 Savoy Cabbage
4-5 Tbsp extra virgin olive oil
½ fresh lemon Salt & pepper
METHOD
Have ready a bowl of iced water. Wash the cabbage and strip off the outer leaves
Halve each leaf, removing the thick white stalk. Place leaves into boiling water, sprinkle with sea salt and simmer for about 3-4 minutes until limp but still bright green.
Drain and put immediately into the bowl of iced water.
When chilled, pat dry and put aside on kitchen paper.
Meanwhile make the Hazlenut Sprinkle (I’ve made a type of ‘dukkah’ a Middle Eastern speciality)
INGREDIENTS
2 Tbsp ready-to-eat shelled hazlenuts
2 Tbsp sesame seeds
1 Tbsp dried thyme
1 Tbsp sumac (spice from a middle eastern berry – in most specialty shops but also online at e.g. www.thespiceshop.co.uk)
½ tsp salt & freshly ground black pepper
Dry roast the hazlenuts and sesame seeds in a non-stick frypan until they are slightly coloured and giving off a warm nutty smell. Remove from the heat and cool.
Once cooled, put the nuts, sesame seeds, thyme, sumac and salt into a food processor – I actually use a small Moulinex coffee grinder which I find easier for herbs, spices and nuts. I used the pulse option as I didn’t want a paste, I wanted a coarse gravelly mixture. You could also use a pestle and mortar.
Next shred the inner leaves of the cabbage
Cut the cabbage into quarters, remove the thick white inner stalk, finely slice with a knife and place in a bowl. Don’t grate the cabbage it doesn’t have the same taste
Pour in 4-5 tbsp mild extra-virgin olive oil – much as I love the peppery Tuscan oil I find it can overpower the delicate taste of the cabbage
Squeeze over the lemon juice and add a pinch of salt and some freshly ground black pepper
Mix well with your hands. Cover and chill in the fridge for at least an hour or overnight if necessary
Then cut it in half horizontally. Repeat with each cabbage leaf. (Any left-over cabbage salad will keep for the next day – covered in the fridge)
Arrange the sushi-style cabbage rolls on a plate, scatter with some hazlenut sprinkle – put the rest into a small bowl on the plate – dot with sprigs of fresh thyme and garnish with flowers.
Take a cabbage roll and dip each end into the hazelnut mixture and eat. If you like you could put another small bowl on the plate with some extra olive oil for dipping.
