Red cabbage is versatile
Red cabbage definitely deserves a better reputation than ‘the boring side-dish’. The valuable vegetable also tastes particularly good in vegetarian and vegan recipes and its strong red colour is an instant eye-catcher.
Recipe for red cabbage tortilla with pear hummus
Whether raw and finely grated in a salad bowl, baked in a delicious vegetable lasagne, or packed in a wrap – creative cooks will find there are endless ways of using this all-purpose vegetable.
Ingredients for marinated red cabbage
- 1 medium-sized red cabbage (approx. 600g)
- 2 tbsp. apple cider vinegar
- 2 tbsp. water
- 1 tbsp. agave syrup
- 1 tsp. salt
- 1/2 tsp. cumin or caraway
- 4-6 tortillas (your preference)
- 1 bunch of spring onions
- 1 bunch of parsley (flat-leaf)
- 3 tbsp. walnuts (chopped)
- 2 tbsp. pistachios (chopped and unsalted)
Prepare red cabbage
Wash the red cabbage. Remove the outer leaves if necessary. Cut into quarters and cut away the inner core. Slice thinly. Add the remaining ingredients, mix well and crush slightly – this will soften the cabbage a little. Cover and leave to stand for 30 minutes at room temperature.
Prepare pear hummus
Place 2-3 tbsp. chickpeas aside for decoration. Place the rest of the chickpeas in a powerful mixer. Wash the pear, halve and remove the core. Dice the pear roughly and place in the mixer. Add tahini, olive oil, cumin, salt and lemon juice and blend at high-speed into a creamy hummus.
- 250g chickpeas, cooked
- 1 pear
- 2 tbsp. tahini
- 2 tbsp. olive oil
- 1/2 tsp. cumin
- 1 tsp. salt
- 1 garlic clove (crushed)
- 1- 2 tbsp. lemon juice
Fill the tortilla and bake
Pre-heat the oven to 180°C on the upper-lower heat setting. Place the tortilla on an oven tray lined with baking paper. Spread with 2-3 tbsp. of hummus and top with the marinated red cabbage. Scatter 1-2 tbsp. of spring onion rings and 1 tbsp. whole chickpeas over the tortilla. Heat for 3 minutes at 180°C. Don't allow the tortilla to become too crispy to fold.
To serve: top with a scattering of chopped walnuts and pistachios and finish with the parsley.