CookEat Recipe
Cabbage and Avocado Sauce with Ginger
Avocado and yogurt turn softened cabbage into a smooth green condiment. Fresh ginger, raw shallot and Scotch bonnet chilli make it sharp and very hot, with red wine vinegar adding acidity.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending.
Step 2
Remove damaged cabbage leaves and the hard core; shred the leaves finely. Peel and stone the avocado; weigh only the flesh and cut into chunks. Use peeled fresh ginger, finely grated before measuring. Use fresh Scotch bonnet chillies, remove stems and seeds, then mince. These quantities make a very hot condiment; wear gloves while preparing the chillies. Peel and finely mince shallot.
Step 3
Soften the shredded cabbage in a nonstick pan with half the olive oil over medium-low heat for 8–10 minutes, stirring, until tender.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared cabbage, avocado, grated ginger, bonnet chilli, red wine vinegar, shallot, natural yoghurt in a blender with the remaining half of the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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