Cook Vegan — September 2017

Campfirecooking

RED CABBAGE WITH PEANUT

DRESSING AND GRILLED PINEAPPLE

Serves: 4

This recipe looks beautiful with its golden
pineapple and vibrant purple cabbage.
Serve it with scoops of vanilla ice cream
and some toasted coconut flakes for
dessert.

For the cabbage and pineapple:
• ½ head red cabbage
• 60ml (¼ cup) extra-virgin olive oil
• Kosher salt
• ½ medium pineapple

•   70g (½ cup) salted peanuts, toasted

and coarsely chopped

•   3 tbsp finely chopped fresh coriander,

for garnish

•   For the spicy peanut dressing:

•   85g (⅓ cup) peanut butter (creamy

or crunchy)

•   90ml (⅓ cup) rice wine vinegar

•   2 tbsp soy sauce

•   1 tsp maple syrup

•   1 tsp hot sauce

•   1 garlic clove, finely grated

•   1 tsp ginger, finely grated

1 Cut cabbage in half and cut the half into

2.5cm to 5cm (1 to 2 inch) wedges, leaving

the core as intact as possible to help

wedges stay together.

2 Drizzle the cabbage with oil until well

coated and sprinkle generously with salt.

Let cabbage sit for at least 1 hour and up to

6 hours to let it cure.

3 For the spicy peanut dressing; in a small

bowl or measuring cup, stir together the

peanut butter, vinegar, soy sauce, maple

syrup, hot sauce, garlic and ginger until

well combined. If the dressing is too thick,

thin with warm water, 1 tsp at a time,

until it’s pourable. The dressing will keep,

refrigerated, for up to 4 days.

4 Heat grill to medium. Cut the top and

bottom off of the pineapple and discard.

Standing the pineapple up tall, use a sharp

knife and cut around the fruit to remove the

skin. Discard the outside.

5 Cut the pineapple in half lengthwise. Set

aside one half and cut the other half into

2.5cm to 5cm (1 to 2 inch) spears, removing

the tough core at the center. Brush the

pineapple spears with oil.

6 Grill both the cabbage and pineapple

over medium heat until the pineapple

has become deeply caramelized and the

cabbage has grill marks and outer edges

that have started to char, about 5 minutes

for the cabbage and 10 minutes for the

pineapple.

7 Transfer the cabbage and pineapple to a

platter, drizzle generously with the dressing,

sprinkle with peanuts, garnish with

coriander, and serve immediately.

INDOOR METHOD: Heat a grill or frying pan

over medium-high heat. Prepare the cabbage,

spicy peanut dressing, and pineapple as

directed. When the pan is hot, add the

cabbage, in a single layer (this may take two

batches) and cook, until the edges are well

charred and the wedges are cooked through.

Remove cabbage and add the pineapple to

the grill, cooking until it’s caramelised.

• Recipe and image from Vegetables on Fire: 50 Vegetable-
  Centered Meals from the Grill by Brooke Lewy (Chronicle
  Books, £13.99). Image © 2017 by Erin Kunkel. Note: this
  vegan recipe was sourced from a non-vegan cookbook.

Per 100g

Calories 234, Fat 19g, Saturates 3.3g,

Carbohydrates 7.2g, Sugars 5.8g, Protein 6.6g,

Salt 0.63g