Cooked - Hispi Cabbage with Nam Prik - Ottolenghi

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Hispi Cabbage with Nam Prik - Ottolenghi

6.0

2 pointed cabbages (or sweetheart cabbage), quartered

3 tbsp sunflower oil

1 lime, cut into wedges

20g fresh galangal (or ginger, as a substitute), peeled and roughly chopped

1 small garlic clove, peeled

1 tbsp fish sauce (or light soy sauce)

1.5 tsp Aleppo chilli (or 0.75 tsp regular chilli flakes)

1 tbsp shop-bought tamarind paste, or double if you're extracting it yourself from pulp (see p. 20)

¼ tsp soft light brown sugar

50g cherry tomatoes

½ tbsp lime juice

1 tsp sunflower oil

To make the nam prik, put the galangal and garlic into the small bowl of a food processor and blitz until finely chopped but not completely smooth. Transfer to a small bowl and set aside until ready to serve.
Toss the cabbage with the oil and 1 teaspoon of flaked salt. Place on a very hot barbecue or griddle pan and grill for 4-5 minutes on each side (i.e. 12-15 minutes in total), until the cabbage softens on the outside, while still retaining a crunch, and you get clear grill marks. Transfer to a platter.
Add the corainder to the nam prik and spoon the mixture evenly over the cabbage pieces. Serve either warm or at room temperature, with the lime wedges alongside.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇹🇭Thai

Occasions🍗Barbecue🍽️Casual Dining📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 45 weeks ago

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