Warm Red Cabbage Salad with Lazy Hummus. Šalát z červenej kapusty s lenivým hummusom.

There are days when you come home from work and all you want to do is to make yourself some luscious dinner that nourishes you and your soul pretty fast. And that happened to me a few days ago. I felt like having something warm, that doesn´t require spending loong hours in the kitchen and something that´s warm and colorful – because we eat with our eyes first, right?!  (and something funky, perhaps). There were cooked chickpeas in my fridge (I don´t know how that happened, they always dissapear after I cook them) and some red cabbage looking at me to rescue it.

So firstly, I´ve come up with a lazy hummus. Why lazy? Because all you have to do is mix up all the ingredients together for hummus. No need to blend anything.

Secondly, I sauteed red onions, red cabbage, season it with some eastern spices like cumin and a pinch of cinnamon.I´ve mixed in some rocket leaves as well…and my dinner was ready. Fast and comforting, just what people need when they come home and need some peace and quiet. And amazing food! :)

Warm Red Cabbage Salad with Lazy Hummus

For the hummus:
1 cup cooked chickpeas
2 tbs tahini (sesame paste)
2 tbs olive oil
1 tbs lemon juice (or more to taste)
sea salt
freshly ground pepper

For the red cabbage salad
1/2 red cabbage
1 red onion
2 tbs olive oil
splash of apple cider vinegar
juice of 1/2 orange
1/2 tsp ground cumin
pinch of cinnamon
sea salt
freshly ground pepper
rocket leaves(or spinach leaves, but I love the peppery taste that rocket leaves provide)

Start with making your lazy hummus. Mix everything in a bowl, adjust the seasonings. Set aside.
In a pan, heat up olive oil and add red cabbage. Sautee for a few minutes on low, until the onion softened slightly. Add sliced cabbage, pour splash of apple cider vinegar on top, cover and cook for about 5 minutes, until just soft (not overcooked, you still want to have some bite into it). Add the orange juice, cumin and a tiny pinch of cinnamon and cook for a bit more, until all the liquid has cooked off. Adjust seasoning. Transfer onto your plate. Scatter over some rocket leaves(or spinach leaves), toss gently. Put your lazy hummus on top of the salad, drizzle some olive oil on top and enjoy.

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Su dni, kedy clovek pride hladny z roboty a nechce sa mu stat hodiny a hodiny pri sporaku aby uvaril nieco komfortne, rychle a nieco co potesi celeho cloveka a dusu. To sa stalo aj mne, ked som pred par dnami prisla domov z prace. Chcela som nieco rychle, nieco teple co ma zahreje a nieco farebne co potesi moje oci (ved sa aj vravi, ze najprv sa najeme ocami, az potom ustami:). A tak som vymyslela tento recept. V chladnicke som mala uvareny cicer (neviem ako to bolo mozne, lebo vzdy ked uvarim cicer, akoby zazrakom hned zmizne) a pozerala sa na mna aj cervena kapusta, ktora prosila o zachranu. Takze, najprv som spravila lenivy hummus. Preco lenivy? Lebo s nim nic netreba robit, staci vsetky ingrediencie na hummus zmiesat dokopy a mame lenivy hummus. Nie je potrebne ziadne mixovanie.
Potom som oprazila cervenu cibulku s cervenou kapustou, dochutila to troskou ´vychodnych´ korenin.Primiesala som ku kapuste aj rukolove listky.. a vecera bola hotova. Rychle a komfortne jedlo, presne take, ake ludia potrebuju, ked pridu unaveni domov z prace a nechcu od svetu nic ine, len pokoj a ticho. A skvele jedlo! :)

Salat z cervenej kapusty s lenivym hummusom

Na hummus:
1 salka uvareneho ciceru
2 lyzice tahini (sezamova pasta)
2 lyzice olivoveho oleja
1 lyzica citronovej stavy
morska sol
cerstvo pomplete cierne korenie

Na salat:
1/2 hlavky cervenej kapusty
1 cervena cibula
2 lyzice olivoveho oleja
splech jablcneho octa
stava z 1/2 pomaranca
1/2 lyzicky mletej rasce
malicka stipka mletej skorice
morska sol
cerstvo zomlete cierne korenie
rukolove listy (alebo listy z mladeho spenatu, no ja mam rada tu korenistu chut rukoly)

Najprv si pripravte lenivy hummus. Vsetko spolu zmiesajte v miske, ochutnajte a dochutte solou, ciernym korenim alebo citronovou stavou. Odlozte bokom.
Na panvici si rozohrejte olej, pridajte cibulu a oprazte kym mierne nezmakne. Pridajte nakrajanu kapustu, splech jablcneho octa a zakryte panvicu. Varte dokym kapusta nie je maksia(ale nerozvarte ju, mala by byt taka ´al dente´:), co potrva okolo 5 minut). Odokryte, pridajte stavu z pomaranca, mletu rascu, malicku stipku skorice, sol, korenie. Chvilku este povarte nad miernym ohnom, kym sa vsetky stavy vyvaria. Ochutte, vylepsite solou a ciernym korenim. Ked ste s vysledkom spokojni, kapustu prelozte na tanier. Jemne zmiesajte este teplu kapustu s listkami rukoly (alebo spenatu), navrch si dajte kopku leniveho hummusu, pokvapkajte cely salat olivovym olejom a podavajte. Dobru chut!

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