Labneh with Spiced Red Cabbage and Dukkah
By OcadoLife
Published on 30 January 2026
Creamy, crunchy and full of warm spice, this Labneh with Spiced Red Cabbage and Dukkah is from chef and restaurateur James Walters. “This colourful dish is fabulous as part of a mezze, and perfect for scooping up with warm pitta bread. The braised cabbage also goes down a treat with a Sunday roast.”Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- ¼ small red cabbage (approx. 240g), finely shredded
- 150ml red wine vinegar
- 50g dark muscovado sugar
- 1 tbsp olive oil or butter
- 2 cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- ½ tsp ground ginger
- ½ tsp black pepper
- 1 tsp Bart Pul Biber Chilli
- 30g hazelnuts
- 15g sunflower seeds
- ½ tbsp coriander seeds
- ¼ tbsp cumin seeds
- ¼ tsp sea salt, plus a pinch
- 200g labneh or 10% fat Greek yoghurt
- 2 tbsp extra-virgin olive oil
- 4 pitta breads, to serve (optional)
Method
Step 1
Put the shredded cabbage, red wine vinegar, muscovado sugar, olive oil, cloves, nutmeg, cinnamon, allspice, ginger, black pepper and ½ tsp pul biber chilli into a pan. Cook over medium heat for 15-20 mins, stirring occasionally, until the liquid has reduced and the cabbage is tender.Step 2
To make the dukkah, toast the hazelnuts and sunflower seeds in a dry pan until golden; remove. Then toast the coriander and cumin seeds until aromatic; cool. Blitz everything together (or crush with a pestle and mortar); stir in the remaining ½ tsp pul biber chilli and the salt. It’ll keep in an airtight jar for 2 weeks.Step 3
To serve, spread the labneh or yoghurt onto a plate, season with a pinch of salt and spoon over the cabbage. Drizzle with the extra-virgin olive oil and scatter generously with the dukkah. Serve with pitta, if liked. Leftover cabbage will keep chilled in an airtight container for up to 1 week.