Creamy Garlic Yogurt Topped Purple Cabbage and Carrot Medallions

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Invite a burst of color and a wave of flavor to your table with this exquisite dish. Combining the vibrant hues of purple cabbage with the earthy sweetness of carrots, this recipe transforms simple vegetables into a culinary masterpiece. Topped with a velvety garlic yogurt sauce and garnished with crunchy walnuts, these medallions are a celebration of texture and taste that promise to delight your senses. Ideal as a standout side or a vegetarian delight, this dish is a testament to how a few simple ingredients can be elevated into something truly special. Let’s embark on creating this visually stunning and deliciously nutritious treat!

Ingredients:

  • 1/2 purple cabbage
  • 4 tablespoons oil, divided
  • 4 large carrots
  • 6-7 tablespoons strained yogurt (Greek yogurt)
  • 3 tablespoons mayonnaise
  • 2 cloves of garlic, minced
  • Salt, to taste
  • 1 tablespoon butter
  • 1 tablespoon coarsely chopped walnuts
  • 1 teaspoon ground black pepper

Instructions:

  1. Begin by finely slicing the half purple cabbage into thin strips. Rinse the slices under cold water, and drain well.
  2. Heat 2 tablespoons of oil in a large pan over medium heat. Add the cabbage strips, season with salt and a bit of the black pepper, and sauté until the cabbage is tender but still retains some of its crunch, about 5-7 minutes. Once cooked, set aside to cool slightly.
  3. While the cabbage cools, peel the carrots and grate them into a bowl. In another pan, heat the remaining 2 tablespoons of oil and add the grated carrots. Sauté them with a pinch of salt until they’re soft, which should take about 3-4 minutes.
  4. For the creamy topping, in a separate bowl, combine the strained yogurt, mayonnaise, minced garlic, and a pinch of salt. Mix well until the mixture is smooth and uniform.
  5. In a small saucepan, melt the butter and add the chopped walnuts. Toast them lightly until they’re golden brown, being careful not to burn them.
  6. To assemble, use a round mold or a cup to shape the sautéed cabbage into small, compressed medallions on a serving plate. Top each medallion with a dollop of the creamy garlic yogurt mixture.
  7. Sprinkle the toasted walnuts over the top of the yogurt, adding an extra dash of ground black pepper for a finishing touch.
  8. Serve warm or at room temperature as a colorful and flavorful appetizer or side dish.

Enjoy your beautiful and tasty purple cabbage and carrot medallions topped with creamy garlic yogurt!