Spicy red cabbage, Jerusalem artichokes, bulgar wheat, shiitake mushrooms and cumin sour cream
Impress your vegetarian guests with this elegant dish full of vibrant flavours. It's quite time consuming roasting the cabbage leaves but it's a delicious dish for a special occasion.
1 red cabbage (7-800gm) with leaves (8 portions)
50ml mild chilli oil
1 clove garlic, pureed
½ grated red chilli (seeds included)
100ml sour apple Juice
Few squeezes of honey
Juice ½ Lemon
Cut the cabbage into 8 equal portions keeping the core intact.
In a hot non-stick pan add chilli oil and roast two pieces of red cabbage at a time, cook on either side until golden, season as you go.
Mix all the remaining ingredients together and pour over the cabbage, reduce by half.
Place into the oven for 5-8 minutes on 180c, check the cabbage is cooked then remove from the oven.
Baste the cabbage and reduce until glazed and sticky, keep warm.
For the Jerusalem artichokes:
150gm (cleaned thoroughly)
1 tbsp salt
Pre-heat oven to 180c.
Salt bake artichokes in tinfoil for 20 minutes, reserve.
For the shiitake mushrooms:
100ml Breakfast tea
Few Drops light soy
Handful of fresh coriander.
Infuse the shiitake mushrooms in the broth and reserve.
Fry off in hot oil, keep warm.
For the bulgar wheat:
100g bulgar wheat
1 teaspoon sea salt crystals
½ teaspoon each of: ground cumin, ground coriander, and Nigella seeds
200ml vegetable stock
1 large grated clove of garlic
50gm red onion finely chopped (lightly sweated)
150gm chopped flat leaf parsley
Place the bulgar wheat, salt, spices and garlic in a microwaveable bowl. Add the vegetable stock and stir in the remaining ingredients. Cover with cling film and microwave at 800 power for 6 minutes.
Allow to rest for a few minutes and then remove the cling film from the bulgar wheat and with a fork separate the grains.
Add the broken artichoke and two thirds of the chopped parsleyto the bulgar wheat.