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Pointed cabbage with dried fig and hummus

Pointed cabbage with dried fig and hummus
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Pointed cabbage with dried fig and hummus

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Frying pointed cabbage is of course a very good idea anyway. Along with pieces of dried fig, a mixture of coriander powder/coriander seed/sumac does the rest. It turns pointed cabbage into the attention-grabber of your menu. The hummus is a nice extra that brings everything together.

Ingredients

  • 1 oxheart cabbage

  • 6 dry figs

  • 200 ml hummus (see recipe elsewhere on our site)

  • 0,5 table spoon each of ground coriander seeds + coriander powder + sumac

  • olive oil

  • salt and pepper

Cooking time

  • Cut the pointed cabbage into nice strips. Heat the olive oil in the pan and fry the pointed cabbage for about 5-10 minutes nice and soft. Add the spices and stir well. Then add the dried fig cut into small cubes and stir again. Now let it simmer for a few more minutes.
  • Before serving, scoop the pointed cabbage on a nice dish. Spoon the hummus in a line on top. Garnish with a little sumac and maybe some flat parsley.

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