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Turkish Molasses-Glazed Cabbage

Turkish Molasses-Glazed Cabbage – - Recipe

A creative way of substituting meat with accessible and affordable vegetables, recreating the flavour profile of a classic grilled Turkish kebab by combining umami-rich and stable sauces with kebab spices.

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Ingredients

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Molasses Glazed Cabbage

Spice Mix

Walnut Mayonnaise

Baba Ghanoush Purée

  • Red Bell Pepper s 350.0 g
  • Eggplants 185.0 g
  • Tomato Paste 10.0 g
  • Bulb Garlic, cut in half horizontally, finely chopped 10.0 g
  • Olive Oil 25.0 ml
  • White Wine Vinegar 10.0 ml
  • Plain greek yogurt 60.0 g

Crispy Onion Strings

Spicy Bulgur Rice

A creative way of substituting meat with accessible and affordable vegetables, recreating the flavour profile of a classic grilled Turkish kebab by combining umami-rich and stable sauces with kebab spices.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Molasses Glazed Cabbage

    • For Molasses Glaze: Mix Chinese Honey Soy Sauce, KNORR Barbecue Sauce, grape molasses, pomegranate molasses, vegetable oil, and onions together in a blender until smooth.
    • For Spice Mix: Mix KNORR Aromat together with the pepper, sumac, cumin, and oregano.
    • Slice the cabbage into wedges. Include the stalk to keep it intact and prevent waste.
    • Secure the leaves with a wooden skewer. Brush the cabbages with molasses sauce.
    • Sear the cabbage with butter in a pan. While searing, use a heavy meat hammer to press.
    • Once all sides are seared, cover the cabbage with spice mix and brush with more molasses glaze.
    • Place the cabbage in the oven at 250°C for 4 minutes. Remove from heat.
    • Brush with more molasses glaze. Remove the skewers before serving.

  3. Spice Mix

  4. Walnut Mayonnaise

    • Roast walnuts at 180°C for 8 minutes.
    • Blend roasted walnuts until smooth and create a walnut praline.
    • Blend walnut praline with water, Lady's Choice Real Mayonnaise, and garlic.

  5. Baba Ghanoush Purée

    • Place bell peppers and eggplants on a baking sheet and roast in the oven for about 30 minutes, or until peppers are charred.
    • Remove from the oven and place in a bowl. Cover and let it steam for about 15–20 minutes.
    • Peel and deseed peppers. Peel eggplants. Place the peppers and eggplant to a food processor.
    • Add the tomato paste, garlic, olive oil, some salt, and vinegar. Blend until smooth.
    • Transfer to a saucepan. Simmer over very low heat for 20–30 mins, or until thickened, stirring frequently.
    • Remove from heat. After the purée has cooled down, add Greek yogurt. Continue blending until smooth.

  6. Crispy Onion Strings

    • In a bowl, mix wheat starch and KNORR Aromat.
    • Slice onions thinly with a peeler or mandolin. Remove the excess juice from the onions with a kitchen towel.
    • Mix onions with the seasoned starch.
    • Heat the oil to 160°C and deep-fry the onions until golden brown and crisp.

  7. Spicy Bulgur Rice

    • Heat oil in a saucepan, add bell peppers and sauté for 30 seconds.
    • Add Napoli Sauce and KNORR Aromat. Stir.
    • Add water and bring to a boil. Once the stock starts to simmer, add bulgur rice and pickled cabbage.
    • Cover the pan. When all the water has evaporated, the rice is ready.
    • Add some butter and mix it until the rice becomes sticky but pourable.

  8. To Assemble & Serve

    • Plate all components. Drizzle over some walnut mayonnaise, then top with watercress.

  9. Chef's Tip

    • Isot is one of the protected food products in Turkey, which means it is registered and protected by legislation. If not available, you can use smoked spicy chilli flakes or smoked paprika.
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