Cabbage with sumac currants and spinach

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Recipe by Damaris Beems Course: Arabic, RecipeCuisine: Salad
Servings

4

Preparation

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Layers of flavour, as far as I’m concerned, that’s what the kitchen of à la Damaris is all about. You see what you eat. And that’s what you are eating. You take a bite and it matches what you see. But then more happens. You taste different flavors than you expect. Maybe a different texture than you imagined. The same is true with this dish.

Ingredients

  • 0,5 oxheart cabbage

  • 250 gram spinach

  • 1 onion

  • 100 gram white raisins

  • 1 table spoon cane sugar

  • 1 table spoon sumac

  • 1 table spoon cumin seeds

  • salt and pepper

  • olive oil

Cooking time

  • Cut the cabbage into strips and fry it in olive oil for a few minutes until soft, but still crispy. Stir in the cumin seeds.
    Soak the raisins in hot water for 10 minutes.
    Fry the onions that you have cut into rings well in plenty of olive oil and stir in the sugar. Bake until caramelized.
    Then drain them and add the sumac and stir well.
  • Place a layer of spinach leaves in a bowl. Spoon the pointed cabbage on top, then the onions and then the currants.

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