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:
- Begin by finely slicing the half purple cabbage into thin strips. Rinse the slices under cold water, and drain well.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle the toasted walnuts over the top of the yogurt, adding an extra dash of ground black pepper for a finishing touch.
- 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!