This is the trouble with trying to eat what is in season – you make something new, you like it, you want to make more, and you have already missed the window for your main ingredient being in season. Three weeks ago I had more red cabbage than I knew what to do with. In an effort to use up some of the food I had in the house (and due to the fact that I could not be bothered going out into the rain to buy more food) I threw together this red cabbage stuffed pita, and was very pleased to discover that it was delicious. I ended up making it again and again until I was out of cabbage, and eagerly went to buy some more last Saturday when I discovered that they were almost at the end of the season. This may be the last week we get to enjoy this great, simple lunch – so if you want to make some for yourself, now is the time to run out and stock up on red cabbage. It lasts for a couple of weeks in the fridge, and you can just throw this together in a few minutes any time you want a delicious and wholesome lunch.
Note that, because the garlic here is raw, it is very garlicky. I like this – in fact I would venture to say that the strong garlic flavour is what makes this meal so good. If garlic is not for you then I’m afraid this will probably be a bit bland without it.
Also – don’t forget the olives! (Having forgotten them myself, I can tell you it just isn’t the same without them).
Garlicky Red Cabbage and Walnut Pita
1/2 a small red cabbage
2 cloves of garlic
2 teaspoons olive oil (optional)
2 teaspoons red wine vinegar (optional)
3 tablespoons of natural (or Greek) yoghurt
8 pitted green olives
A large handful of walnuts
2-3 whole-wheat pitas
3 tablespoons of hummus
Break up the walnuts into small segments and dry-toast until they smell nutty and delicious. Cut your half cabbage in half again (so now you have two quarter cabbages) and shred. Place the olive oil and vinegar in a jar together and shake to combine (or stir with a fork) – note that you can omit this dressing if you like. Put the cabbage in a bowl and pour the dressing over it. Crush two cloves of garlic into the bowl, and add 3 tablespoons of yoghurt. Toss together to combine. Toss through the toasted walnut and green olive slices.
Place your pita bread in a dry frying pan and cook for a few minutes on each side until warm. Cut in half, and carefully split open the middle to create a pocket. Spread a big dollop of hummus on the inside of the pita pocket. Fill pita with red cabbage.
Note: It takes such a short amount of time to make there is no real need to prepare things in advance, but if you want to, say, take this in for lunch at work then carry the red cabbage (tossed with everything) in a little air-tight container. You could pre-spread the hummus in your pita, and when you get to work all you need to do is transfer your cabbage. It may not be as warm as it is when the pita is freshly toasted, but it will still taste great.