Entertaining

Fried cabbage skewers with harissa butter sauce

Name: Vegetarian skewer recipe
Yield: 6
Ingredients: 1 sugar loaf cabbage, outer leaves removed, cut into 6 wedges; Vegetable oil, to fry; Potato starch (from Asian food shops and specialty grocers), to coat; 25g edible dried or fresh rose petals (from gourmet food shops); 1 cup (280g) natural yoghurt, to serve; 100g long green chillies, seeds removed; 1/4 cup (60ml) extra virgin olive oil; 3 garlic cloves, crushed; 2 large eschalots, finely chopped; 2 tsp cumin seeds, toasted, ground; 2 tsp caraway seeds, toasted, ground; 1/2 tsp ground cinnamon; 1 tbs sherry vinegar; 1/3 cup (100g) harissa (see above); 2 tbs white wine vinegar; 1 tbs soy sauce; Juice of 2 limes; 100g cold unsalted butter, cut into 1cm pieces

Rate now

https://healthimprovements.info/recipes/vegetarian-skewer-recipe/ymz89gqp — Fried cabbage skewers with harissa butter sauce

Jump to recipe

by Ben Williamson

Nov 01, 2019

These vegetarian skewers dipped in harissa butter are sure to be a crowd pleaser.

1 sugar loaf cabbage, outer leaves removed, cut into 6 wedges
Vegetable oil, to fry
Potato starch (from Asian food shops and specialty grocers), to coat
25g edible dried or fresh rose petals (from gourmet food shops)
1 cup (280g) natural yoghurt, to serve

Harissa

100g long green chillies, seeds removed
1/4 cup (60ml) extra virgin olive oil
3 garlic cloves, crushed
2 large eschalots, finely chopped
2 tsp cumin seeds, toasted, ground
2 tsp caraway seeds, toasted, ground
1/2 tsp ground cinnamon
1 tbs sherry vinegar

Harissa butter

1/3 cup (100g) harissa (see above)
2 tbs white wine vinegar
1 tbs soy sauce
Juice of 2 limes
100g cold unsalted butter, cut into 1cm pieces

Method

1.

Preheat oven to 220°C.
2.

For the harissa, roast the chillies on an oven tray for 20-25 minutes until soft, dark and blistered. Stand until cool enough to handle, then remove tops.
3.

Meanwhile, heat oil in a medium frypan over low heat. Add garlic and eschalot and cook, stirring occasionally, for 4-5 minutes until translucent. Stir in spices and season. Transfer to a blender, add sherry vinegar and chilli, and whiz to a paste. Set aside.
4.

Cut each cabbage wedge into 3 rough 5cm pieces. Thread 3 pieces of cabbage onto each skewer and place in iced water until ready to use. This helps separate the leaves and keeps the cabbage moist so the potato starch adheres.
5.

For the harissa butter sauce, combine the harissa, vinegar, soy and 1 tsp salt flakes in a small saucepan over high heat. Bring to the boil, reduce heat to low and simmer for 4-5 minutes, then remove from heat and stir in the lime juice. Gradually add the butter, stirring continuously, until combined. Season to taste and keep warm until ready to serve.
6.

Half-fill a deep-fryer or large saucepan with vegetable oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Remove the cabbage from the iced water, drain slightly and loosen the leaves. Coat liberally in the potato starch and dust off. In 2 batches, deep-fry, turning gently, for 5-6 minutes until deep golden and crisp on the edges. Remove using a slotted spoon and drain on paper towel. Season to taste. Repeat with remaining cabbage.
7.

Place cabbage skewers on a large platter and spoon over harissa butter sauce. Scatter over edible rose petals and serve with yoghurt alongside.