Ingredients:
10 people as a small appetizer or side dish
5 small pointed cabbages
Sunflower oil
Butter
2 lemons
1 dl chopped parsley
Salt and pepper
Harissa:
5 red peppers
Olive oil
2 tbsp ground coriander
1 tbsp smoked paprika
1 tbsp ground cumin
2 red chillies
4-5 cloves of garlic
Salt
Procedure:
Pointed cabbage:
Cut the pointed cabbages into 4 wedges and leave the stalk attached. Fry them halfway in a pan with sunflower oil and butter. Add the grated lemon zest and juice and fry until done. They may take on a slightly burnt color. The slightly burnt color adds flavor to the dish. Season with salt and freshly ground pepper.
Harissa:
Wash the peppers and dry them. Rub them with olive oil and place them in the oven for approx. 20 minutes at 220 degrees until they are almost black. Remove the peppers from the oven, place them in a freezer bag and seal. Once the peppers have cooled, remove the skins. Remove the seeds from the chili peppers and chop them finely. Toast the coriander and cumin in a dry frying pan.
Blend the peppers with the spices, chili peppers, and garlic. Add a little olive oil if necessary. The consistency should be like a thick purée. Season with salt.
Serving suggestion:
Arrange the pointed cabbage and top with harissa and chopped parsley.
