- 4 T olive oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 x 2 cm piece ginger, minced
- 1 t ground coriander
- 1 t ground cumin
- 1 t fennel seeds
- ½ t chilli flakes
- 4 T tomato paste
- 5 ripe fresh tomatoes (preferably plum), diced or (1 x 400 g can chopped tomatoes)
- 2 T soya sauce
- 1 T sugar or honey
- 1 t salt
- white pepper, to taste
- 4 T vegetable oil
- 1 medium cabbage, sliced into 8 wedges with the core intact (it keeps the wedges together)
- ½ cup water
- ½ cup Greek yoghurt, for serving
- dill, a few sprigs, picked, for serving
1. Fry the onion, garlic and ginger in the olive oil over a medium-high heat until the onion is translucent, about 8–10 minutes. Add the coriander, cumin, fennel and chilli and fry for a further 5 minutes, stirring regularly. Add the tomato paste, fresh or canned tomatoes, soya sauce, sugar, salt, and pepper. Let the sauce bubble away for a further 15 minutes over a low heat until it thickens slightly. Pour the tomato sauce into a baking dish (preferably with a lid) that you will use for the caramelised cabbage.
2. In a large pan, heat the vegetable oil and fry the cabbage wedges, cut side down, over a high heat until they caramelise on the edges, about 3–5 minutes on each side. If the wedges disintegrate slightly, use tongs to piece them together into the dish on top of the tomato sauce.
3. When all are done, pour the water around the cabbage wedges and drizzle the dish with splash of olive oil. Season the whole dish with salt and pepper.
4. Put the lid on the dish or cover tightly with foil and bake for 30 minutes at 180°C. Remove the lid or foil and bake uncovered for a further 10–15 minutes. The cabbage will be incredibly soft. Serve with the yoghurt, dill, and a drizzle of chilli sauce if you are so inclined.
Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom