This dish contains the following allergens: mustard
Cooking mode
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1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
75g
tahini
75g
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
80g
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
2oz
tahini
2oz
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
3oz
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
Utensils
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 2
Turn dial to GRILL. Set the temperature to HI and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6 minutes).
Step 3
While the unit is preheating, prepare the cabbage. Brush all over with olive oil, making sure the oil gets into the layers, then sprinkle with cumin seeds, salt and pepper.
Step 4
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared cabbageonto the grill plate. Close lid to begin cooking.
Step 5
When unit beeps to signify to FLIP, open lidand use silicone–tipped tongs to flip cabbage.Check after 8 minutes if cooked.
Step 6
To prepare thetahini dressing, in a small bowl, whisk together tahini, yogurt, lemon zest and juice. If necessary, add water until a pourable consistency is achieved. Season as desired.
Step 7
When cooking is complete, open lid, and transfer cabbage to a serving platter. Drizzle with tahini dressing and pomegranate molasses. Sprinkle with pomegranate seeds and flat leaf parsley.
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
75g
tahini
75g
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
80g
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
2oz
tahini
2oz
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
3oz
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
Step 2 of 7
Turn dial to GRILL. Set the temperature to HI and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6 minutes).
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
75g
tahini
75g
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
80g
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
2oz
tahini
2oz
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
3oz
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
Step 3 of 7
While the unit is preheating, prepare the cabbage. Brush all over with olive oil, making sure the oil gets into the layers, then sprinkle with cumin seeds, salt and pepper.
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
75g
tahini
75g
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
80g
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
2oz
tahini
2oz
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
3oz
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
Step 4 of 7
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared cabbageonto the grill plate. Close lid to begin cooking.
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
75g
tahini
75g
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
80g
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
2oz
tahini
2oz
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
3oz
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
Step 5 of 7
When unit beeps to signify to FLIP, open lidand use silicone–tipped tongs to flip cabbage.Check after 8 minutes if cooked.
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
75g
tahini
75g
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
80g
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
2oz
tahini
2oz
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
3oz
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
Step 6 of 7
To prepare thetahini dressing, in a small bowl, whisk together tahini, yogurt, lemon zest and juice. If necessary, add water until a pourable consistency is achieved. Season as desired.
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
75g
tahini
75g
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
80g
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
2oz
tahini
2oz
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
3oz
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
Step 7 of 7
When cooking is complete, open lid, and transfer cabbage to a serving platter. Drizzle with tahini dressing and pomegranate molasses. Sprinkle with pomegranate seeds and flat leaf parsley.
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
4
tablespoons olive oil
1
teaspoon cumin seeds
Salt and ground black pepper, as desired
75g
tahini
75g
Greek yogurt
1 unwaxed lemon, zest and juice
5
tablespoons water
Pomegranate molasses, for serving
80g
pomegranate seeds
1
tablespoon freshly chopped flat leaf parsley
1 x 700g
hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
