Chef Nti gives cabbage her culinary master stroke

Known as the queen of Afrofusion cuisine, Chef Nti — who is also a fashionista, food influencer and host of popular TV show Street Food on Food Network, which has aired in more than 140 countries — likes nothing more than conjuring up some magic in the kitchen using her two loves, food and wine.

And for this mouth-watering showstopper main course she uses the very best of the brassica family, cabbage. The once-maligned member of this and the cruciferous family gets a Chef Nti makeover — it is turned into the yummiest and juiciest steak, the starring role in her Greek-inspired dish made with indigenous ditlwadi (mung beans).

And what is a delectable main course without the perfect wine accompaniment? To dial up the occasion, Chef Nti recommends a fresh and zesty Nederburg The Winemasters Sauvignon Blanc 2022. 

GRILLED CABBAGE STEAK

Served with tirosalata (spicy feta) dip, ditlwadi and Dijon-honey dressing 

2 tbsp (30ml) olive oil 

½ head green cabbage, cut into 4 wedges 

1 pinch garlic powder, to taste 

1 pinch red cayenne pepper, to taste 

Salt and ground black pepper to taste 

2 lemons, halved 

Tirosalata (spicy feta) dip

250g Greek feta cheese, broken into chunks, plus more for garnish 

1 red chilli pepper or jalapeño, trimmed and roughly chopped (leave the seeds for extra spice) 

2 small roasted red peppers   

1 small garlic clove, chopped 

30ml (2 tbsp) olive oil

15ml (1 tbsp) red wine vinegar 

4 to 5 kalamata olives, pitted and chopped, for garnish 

Ditlwadi

1 cup ditlwadi (mung beans or brown lentils)

4 bay leaves 

½ garlic head

½ lemon

15ml (1 tbsp) olive oil 

3 shallots, finely chopped

60ml (¼ cup) chopped celery

1 apple, chopped 

30ml (2 tbsp) finely chopped dill leaves, for garnish 

Dijon-honey dressing

30ml (2 tbsp) Dijon mustard 

125ml (½ cup) olive oil

60ml (¼ cup) apple cider vinegar

30ml (2 tbsp) honey

Salt and pepper to taste

Preheat the oven to 230°C. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, pepper flakes, salt and pepper over each wedge. Arrange wedges on a baking tray. Roast in the preheated oven for 15 minutes. Flip cabbage wedges and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge to serve. 

Tirosalata (spicy feta) dip

Add the feta, chilli pepper, roasted peppers, garlic, and red wine vinegar to the bowl of a large food processor with the blade attachment. Close the lid and blend until the ingredients break down a bit. With the speed on low, drizzle in the olive oil until the mixture is smooth.

Ditlwadi

Meanwhile, place ditlwadi in a small pot and add just enough water to cover. Add ½ garlic head, bay leaves and lemon half. Bring to a simmer over medium to high heat and cook until tender, about 25 to 35 minutes. Strain and discard garlic head, bay leaves and lemon. Using the same pot, add oil and shallots and sauté for 5 minutes until translucent. Add chopped celery and sauté for another 3 minutes. Return beans or lentils to pot and set over medium heat. Cook for another 2 minutes and set aside. Toss in chopped apples.

Dijon-honey dressing

Add the mustard, olive oil, apple cider vinegar, honey, salt and pepper to a container that has a lid. Place the lid on tightly and give it a shake. Drizzle some of the dressing onto the ditlwadi. 

To serve: Spread the tirosalata dip on a serving plate and place the grilled cabbage steaks on top. Toss the ditlwadi and add more dressing if desired. Finish off with chopped dill and garnish with a few crumbs of feta cheese and kalamata olives.