Totally Twisted Cabbage Tacos

As Spring is just around the corner, I already feel like I am there. My friend invited me to a Garden party of hers last week, we had quite a few nibbles. The weather was great, it was colourful, the food was good... I loved it! After my visit there, I knew I wanted to make something colourful for my next blog post, with lots of green in it. And here we are!

I love these little oyster-looking tacos - they are flavourful, fashionable, fun, springy and something which one can enjoy anytime. 

I invited my friends over and we tucked in every leaf filled with these goodies blissfully.

I loved shooting this dish, and as always, I've put in a lot of pictures for the same. I hope you enjoy them, and this wonderful recipe of mine!

Have a lovely weekend, all!

Love,

Devinder X

Totally Twisted Cabbage Tacos

Serves 5-6 people
Total time, including prep: 35 minutes

Ingredients

160-170 grams Wild Spinach, washed and cleaned
a small cup of basmati Rice, around 150 grams, washed and cleaned
1 head of chinese cabbage
1/2 red cabbage, thinly shredded
300 grams shelled fresh green peas, washed
7-8 eggs
1 1/2 tablespoon tamarind paste
1/2 teaspoon mustard seeds
Salt to Taste
2 tablespoons Olive Oil
3-4 liters of water
4 garlic Cloves, whole
2 inches of fresh ginger
2-4 fresh green chillies
2 large organic tomatoes
2 tablespoons pine nuts
1 1/2 heap tablespoon good quality honey
1 fresh lemon, juiced

Preparation method

Spinach Rice

Wash the rice in cold water until it runs clear. Drain the rice and set aside.

Heat the oil in a non-stick pot over medium heat. Add the mustard seeds. When the seeds crackle, add the rice, stir, and pour in 300 ml (2 cups) water. Now add some salt and tamarind paste, stir again and wait until the water comes to the full boil.

When it does, turn the heat down as low as it can go, and then cover the pot. Cook for about 15 minutes.

After 15 minutes, remove from the heat and let the rice sit for 5 minutes. Fluff gently with a fork and you will get nicely separated grainy rice.

Meanwhile, boil about 1.5 liters of water in a large pot, cut the heat and soak the spinach in the boiled water for about 3-4 minutes. Then drain the water using a colander and gently shake off any excess water from the leaves.

Now using a blender, blend the spinach, garlic cloves, ginger, salt and green chillies into a smooth paste.

Once done, gently mix this paste with the cooked rice.

The spinach rice is ready

Tomato and Pine dressing

Tomatoes, pine nuts, salt, honey and the juice of half a lemon. Blend everything together in a smooth paste. Adjust the salt, honey and lemon juice according to your taste.

The dressing is ready.

Fresh Peas and Eggs

Heat a little oil in a pan (or you may use some butter), throw the fresh peas in it, season with salt and pepper and cook for about 2-3 minutes. They will be tender and crispy. Keep aside.

Bring some water to the boil, lower the heat and let the water reduce to a rapid simmer. Gently place the eggs into the water and cook them for about 6-7 minutes.

Remove gently and transfer the eggs to some cold water as soon as you take them out of the pot - to stop the cooking immediately.

Peel the eggs and cut them in halves. You will see the white is fully set, and the yolk is tender.

We are going to use these while serving the tacos.

Serving

You can make about 15 tacos with this batch, depending on how many leaves the cabbage has.

Separate the cabbage leaves, trim the stems and wash the leaves in running water. Keep aside.

Now place the WARM spinach rice on the individual cabbage leaves, add some peas, shredded red cabbage, and drizzle the sweet and tangy tomato and pesto dressing on each of them.

Place half an egg on each taco and enjoy these Oyster-looking tacos with a glass of nice wine or Piña Colada.

These tacos are spectacularly delicious when the Spinach rice is served warm, with freshly cut warm eggs :)

Note

For the tomato-pesto dressing, you may adjust the the lemon juice and honey according to your taste. And if you want to make a big batch of the dressing, just increse the ingredients accordingly.

For the spinach rice, use green chillies depending on how spicy you want your rice to be.

For the tacos, add the filling as you like. Add more dressing, add more rice, less fresh peas etc. If you like to introduce additional flavours, there are endless possibilities, like beets, corn, shredded chicken, et cetera.