Cabbage with Mango and Harissa Salsa (4)

An easy recipe from ” Mezcla” by Ixta Belfrage. You can serve it alongside some tofu, roast chicken or grilled fish or prawns. For a quick midweek dinner serve topped with a fried egg.

Cabbage with Mango and Harissa Salsa (4)
Print Recipe
Cabbage with Mango and Harissa Salsa (4)
Print Recipe
  1. Preheat the oven to 220°C fan/240°C.
  2. Separate the cabbage leaves to get 400g of the brightest green leaves (save the rest for another recipe). Cut the leaves in half along the ribs, then cut in half again. Put them into a large bowl with the flaked salt and oil and massage together.
  3. Transfer to a large, flat tray and spread out as much as possible – it's fine if some leaves overlap, as they'll shrink. Roast for 12 minutes, tossing the leaves halfway, until the edges are beginning to brown and crisp up.
  4. To make the sauce, put the oil, garlic, chilli and fine salt into a large sauté pan and place on a medium-low heat. Gently fry for 6–7 minutes, stirring often, until the garlic is very soft. You don't want the garlic to brown, so turn the heat down if necessary.
  5. Remove the pan from the heat. Stir in the harissa and tomato purée/paste until combined, then stir in the mango and lemon juice.
  6. Spoon the sauce on to a platter and top with the roasted cabbage leaves. Squeeze over some lemon juice, then top with the jalapeño and herbs.
  7. Serve warm with yoghurt on the side, if you like.
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