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Seared red cabbage
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5 from 1 vote

Seared red cabbage with rhubarb

You'll love this quick-seared, spicy red cabbage. Just a few minutes and you are in a little heaven!
Prep Time5 minutes
8 minutes
Total Time13 minutes
Course: Side Dish
Cuisine: American, anti-inflammatory, Mediterranean
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: red cabbage recipes
Servings: 2 people
Calories:
Author: Githu
Cost: 3$

Equipment

Ingredients

  • ¼ teaspoon cumin seeds
  • ¼ teaspoon coriander seeds
  • 2 tbsp olive oil
  • 1 red cabbage (small head)
  • salt
  • 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)

Instructions

  • 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.

Notes

  • 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.