Fill your mouth with an explosion of flavors you'll never forget! The roasting taste of the cabbage is impressive. You haven't eaten a red cabbage this way before!
When I first made this savory rhubarb dish, I can't tell you how many times I repeated to myself, "Wow, this is good!"
The red cabbage is cooked with rhubarb, which is tart. Both the sweet cooked cabbage and tangy rhubarb flavors are addicting to me!
The red cabbage is seared on a bed of cumin and coriander seeds( that I crush for more flavor) with a good amount of cold-pressed olive oil. Let the cabbage cook enough but not too much, leaving it with crispy brown edges.
The sauce is just amazing! It breaks the tanginess of rhubarb, filling your mouth with a warm spicy flavor of ginger, a slight tanginess of rhubarb, a hint of raw garlic, delicious cilantro, and a mild flavor of braised cabbage!
I like using whole cumin and coriander seeds instead of ground. Whole seeds contain all the phytonutrients and essential oils, making them potent healing spices.
How to make this braised cabbage
Seeds; Pan-roast the seeds till fragrant. Crush the coriander seeds using the end of a rolling pin or the back of a spoon.
Red cabbage; Select a firm small cabbage for better cooking. Cut the cabbage in wedges, ensuring each part has a core to hold it together. Use slightly high heat and cook till the edges are crispy (5 mins) before turning the wedges.
Oil; Olive oil is always the best as it's much more affordable and has more omega 9 that stands heat (Not too much heat, though!). I prefer putting the cabbage before the oil after heating the seeds to avoid smoking the oil.
Shallots; They're sweeter than onions. To avoid overcooking or browning the shallots/onions, slice them finely and add them just before adding rhubarb.
Rhubarb; Choose them firm and fresh. Rhubarb cooks very fast. Ensure to cut large pieces that will hold well after cooking. Add the pieces after turning the cabbage wedges.
Salt; Sprinkle generously with sea salt.
Pepper; I like some black pepper on this.
Cilantro; Adds a delicious flavor and taste to your dish with this nutrient-dense herb.
Sauce; What makes this dish amazingly delicious is the sauce. It calms the aggressive tangy-tart flavor of rhubarb and enhances the broad taste of red cabbage while adding the zingy taste of ginger.
Use a skillet with a heavy base or a non-stick pan for better crispy results.
How to serve this braised cabbage
- Make the sauce by whipping some tahini, plain yogurt of your choice, with some grated/pressed ginger and garlic.
- Pour the sauce into a plate and spread it a little. Now place the cooked veggies piece by piece using cooking tongs.
- Garnish with chopped cilantro. You can squeeze a few drops of lemon on top, but it's optional.
I hope you'll love this seared red cabbage with rhubarb. It's
- Full of flavors
- Super delicious.
I can't wait to hear from you.
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Seared red cabbage with rhubarb
- kitchen knife
- kitchen tongs
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- 2 tbsp olive oil
- 1 red cabbage (small head)
- black pepper or hot pepper
- 2-3 fresh medium rhubarb stalks
- 100 gm yogurt/sour or coconut cream
- 1 tablespoon tahini
- a small piece of ginger (grated
- a clove of garlic (pressed/grated)
- In a small bowl, stir together the ginger, garlic, tahini, and yogurt. Set aside
- Clean and pat dry the red cabbage and rhubarb
- Put the seeds in a hot skillet and let them roast for 3 mins on medium heat.
- During that time, cut the cabbage into ½. Cut one half into 3 wedges, ensuring each part has the core to keep it intact. Get another wedge from the other ½ of the cabbage. You need 2 wedges per person.
- Add oil to the seeds and swirl the skillet to distribute the oil.
- Place each cabbage wedge gently on the seeds
- Cover the skillet and let the cabbage sear for 5 mins on slightly high heat. You want the edges of the cabbage to be crispy.
- During that time, slice the rhubarb into big chunks, and chop the cilantro or herb of choice.
- Sprinkle salt on the cabbage wedges, then using togs, turn them
- Place the rhubarb and sprinkle again with salt and pepper. Cover to sear for 3 mins.
- Remove from the heat, add the herbs. Then open and let the dish cool
- Pour the yogurt-tahini sauce into 2 plates, spread it a little, then place the wedges and rhubarb on top.
- Enjoy while still warm
- Please share/pin this recipe. Thank you.
- It would be best to have small wedges that cook quickly and fast. Therefore, choose a small cabbage.
- The cabbage should be tightly firm so the leaves don't fall apart!
- If you want tender cooked cabbage, then prolong the cooking.
- Substitute the yogurt with sour cream, greek yogurt, silken tofu, or even hummus.
- Do not leave the skillet covered after the cooking is done. Otherwise, the heat will continue to cook the rhubarb, which can quickly turn mushy.