Pointed cabbage with dried fig and hummus
Course: Side dishCuisine: Arabic
Servings
4
Preparation
10
minutesCooking time
30
minutesTotal time
40
minutesFrying 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
Olijfolie
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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