Ginger Garlic Butter Cabbage
with Toasted Almonds and Dukkah | Serves 2
Spice up your dinner times with this Ginger Garlic Butter Cabbage with Toasted Almonds and Dukkah. Mixing the soft flavours of sweetheart cabbage with hints of spice, crunchy textures and indulgent garlic butter, it’ll be a welcome side to any dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30
Unsalted Butter
1
Mustard Seeds
1
Ginger Puree
1
Dukkah Mix
1
Sweetheart Cabbage
2
Garlic Clove
15
Flaked Almonds
Instructions
a) Halve the sweetheart cabbage, remove the core and thinly slice. b) Peel and grate the garlic (or use a garlic press). c) Heat a large frying pan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. d) Once toasted, remove the almonds to a bowl.
a) Pop your pan back on medium high heat and add the butter. Allow it to melt, then add the mustard seeds and cook for 30 seconds. b) Add the cabbage, season with salt and pepper and fry until soft and slightly charred, 4-5 mins. TIP: Don't stir too much or the cabbage won't colour.
a) Add the garlic and ginger to the cabbage and stir together. b) Cook for 1-2 mins, stirring occasionally, then remove from the heat. c) Stir through half the dukkah and half the almonds. Taste and add salt and pepper if you feel it needs it. d) Serve in a serving dish with the remaining dukkah and almonds sprinkled on top. Enjoy!
