Ingredients
Garlic oil
3 garlic cloves, halved
200ml vegetable oil
Tabil spice
2 tbsp coriander seed
2 tsp caraway seed
½ tsp garlic powder
½ tsp fennel seed
¼ tsp turmeric powder
½ tsp smoked chilli
½ tsp sugar
½ tsp salt
Charred hispi cabbage
1 sugarloaf cabbage
10g salt
Pomegranate and lime sauce
100g tamari
100g water
35g chickpea miso
2 limes, zested and juiced
1 tbsp hot English mustard
1 tsp Dijon mustard
100g brown sugar
2 garlic cloves, crushed
50g pomegranate molasses
100g olive oil
Recipe by Adam Wolfers
Photography by Amy Hemmings
Method
1. For garlic oil: Place garlic in a pot with oil and warm until it reaches no higher than 130ºC. Let cook for 1–2 hours until garlic is soft, then strain off garlic.
2. For tabil spice: Toast spices in a dry frying pan over medium heat for 2–3 minutes, or until they start to pop and jump in the pan. Let cool down, then grind in an upright blender of spice blender, adding the sugar and salt.
3. For cabbage: Peel back any excess leaves of cabbage. Using a sharp knife, cut the cabbage in half if small, or larger into quarters.
4. Pre-heat barbeque or charcoal grill on a medium-high heat, and place cabbage on the grill, turning so it cooks all the cut sides evenly.
5. Once the cabbage is charred on the cut side (about 2–3 minutes) remove from the grill and place onto a tray.
6. Add the garlic oil, salt and tabil spice to the cabbage. Place on a tray with a wired rack so the distribution of heat does not colour the base of the cabbage and place in pre-heated oven on 200ºC for between 7–10 minutes, depending on quality of cabbage.
7. For the pomegranate and lime sauce: Meanwhile, place brown sugar in pan and melt until it starts to caramelise, then add water, tamari, mustards, pomegranate molasses, garlic and miso. Cook slowly for about 10 minutes until it reduces by a 1/3, then add lime juice, lime zest and olive oil. Set aside and plate cabbage, then serve with sauce.
Wine Match
Nero d'Avola
Pinot Noir
Grenache
Fiano
Chardonnay