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.