Confit Red Cabbage

Ingredients:

1 large red cabbage/875g

1 whole garlic, top cut off

2 shallots/halved/skin and tips removed

½ tsp whole cumin seeds

½ tsp whole coriander seeds

5 bay leaves

10 peppercorns/smoked if possible

1 tsp salt

1 liter olive oil (depends upon pan but enough to cover wedges)

Paprika cashews

Ingredients: 

170g cashews

1 tbsp olive oil

1 tsp paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

Method:

Preheat oven to 150C. Cut cabbage into quarters, then the quarters into halves. Do as evenly as possible. Season well. Add all the ingredients (except the cashews) and cover with the oil. Bake for 1 hour and ½. 

Take the cabbage, shallots, and garlic out with tongs and drain on paper towels. Let cool. 

Drain the seeds out of the oil. Keep for cooking. Toast the cashews and break down roughly in a mortar and pestle. Add the remaining ingredients and mix well.

To plate for one serving:

½ salt

30g Feta 

30g cashews

6 to 7 fresh picked coriander leaves

2 Lime wedges

30g Chana chaat seed granola

Drizzle of confit oil to finish plus 1 ½ tbsp to crisp the cabbage

Method:

Season the wedges well. Heat the oil in a frying pan and carefully add the wedges. With a few pieces of the shallot. Fry on high heat for about 3 minutes per side, or until crisp. Carefully flip to crisp the other side. Some leaves may fall, and that is fine, just let them crisp while lying flat in the pan which will add texture to the dish. Lay the wedges on a plate at a height for presentation. Sprinkle with feta, cashews, granola, coriander leaves, and a drizzle of the confit oil. Add a couple lime wedges to serve.