Recipe Series... Vino Lokal Charred Cabbage
Located in the Main Street of Tanunda, Vino Lokal honours the culture and history of the Barossa Valley. From its innovative and creative menu offerings, to the extensive range of regional wines, Vino Lokal will welcome you with open arms and invigorate your senses.
Elisa Trotta, Chef at Vino Lokal, shares her delicious recipe for Charred Cabbage with Lentil & Caramelised Onion, Green Cashew Sauce and Puffed Millet Dukkha.
Photos by Connor Patterson.
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Charred cabbage with lentil & caramelised onion, green cashew sauce & puffed millet dukkha (gluten free, vegan friendly)
BY ELISA TROTTA AT VINO LOKAL
CHARRED CABBAGE
1 Sugarloaf cabbage, cut in quarters lengthways
100g vegetable oil
1 tbsp chopped parsley
salt & pepper
CORIANDER & CASHEW SAUCE
50g salted cashews
3 cups coriander leaves & stalks
2 tbsp dill leaves, chopped
1 tsp garlic powder
1 tsp coriander sauce
2 cloves fresh garlic
1 lime, juice
1 lemon, juice
100ml olive oil
1 tsp white sugar
salt & pepper
LENTIL & CARAMELISED ONION
1 jar Darling’s Food with Passion Cafe caramelised onion
100g vegetable oil
250g puy lentils
700ml cold water
1tsp cumin seeds
1 clove garlic
salt & pepper
PUFFED MILLET DUKKAH
500g puffed millet
75g coriander seeds, toasted
50g cumin seeds, toasted
1 tbsp cardamon pods
15g salt
25g black pepper corns
CORIANDER & CASHEW SAUCE
In a blender add cashews, fresh coriander, dill, fresh garlic, garlic powder, ground coriander and blend until the sauce appears finely chopped. Add olive oil, lemon and lime juice, sugar and a generous pinch of salt and pepper. Blend until sauce is smooth and set aside.
LENTIL & CARAMELISED ONION
In a medium pot heat vegetable oil, add cumin seeds and hear them crack and sizzle for 30 seconds. Add puy lentils and garlic clove, toss so they are coated in oil and cumin seeds then add water. Bring to a simmer and cook until al Dante. Remove garlic clove before serving.
Once lentils are cooked and cooled add to a mixing bowl with caramelised onion. Stir until even consistency.
PUFFED MILLET DUKKAH
Place all Puffed Millet Dukkah ingredients into a dry spice or coffee blender and blend to a coarse powder consistency. Set aside.
CHARRED CABBAGE
Preheat oven to 180 degrees (160 degrees fan-forced oven)
Heat a cast iron pan or BBQ grill to a medium to high heat.
Place the quartered Sugarloaf into a bowl and season with salt and pepper. Drizzle the vegetable oil over the Sugarloaf. Toss until coated.
Place the Sugarloaf on the hot pan and cook on either side for 5 minutes each or until char appears on both sides.
Place the charred Sugarloaf onto a lined baking tray and place in the oven for 8 minutes.
ASSEMBLY
On a large plate place a bed of lentils and caramelised onion.
Place the charred Sugarloaf on top with a heavy dollop of the coriander and cashew sauce on each piece.
Finish with the puffed millet dukkah, chopped parsley and a drizzle of olive oil.
Serve with a serrated knife and enjoy.
FEATURING
Handmade tableware from jam by JamFactory:
Bump Servingware, designed by Stephanie James-Manttan for jam: Tiny Bowl, $55; Shallow Bowl, $80; Medium Bowl $85
Shape Salad Servers, designed by JamFactory for jam, $145
Pop Bottle Opener, designed by Dean Toepfer for jam, $80
Hollow Jug, designed by Stephanie James-Manttan for jam, $220
Hollow Cup, designed by Stephanie James-Manttan for jam, $50
DISCOVER THE RECIPE
Spirited Shiraz and Ginger Spritz
30ml lost Wolf spirited shiraz vodka
strangelove dry ginger ale
ice
dehydrated orange, to garnish
NOTES
Lost Wolf Spirited Shiraz Vodka and other Lost Wolf products are available to purchase at Vino Lokal.
