Fuel your body for the Ramadan fasting period with delicious date recipes from MasterChef’s Hoda Hannaway.
Serves 4 as a side
30 mins
Ingredients
- ¼ medium cabbage
- 200ml water
- 10 medjool dates, pitted and chopped
- 250g Danish feta, crumbled
- ½ cup natural walnuts, roughly chopped
- 1–2 tbs extra-virgin olive oil
- 1 tbs date syrup, to serve
- 1 tbs balsamic glaze, to serve
Method
1
Preheat the oven to 200°C (180°C fan-forced). Place the cabbage in a microwave-safe bowl with ¼ cup of water. Cover the bowl with cling wrap and steam it in the microwave for 5 minutes.
2
Meanwhile, to make the filling, place the medjool dates, chopped walnuts and crumbled feta into a bowl along with the olive oil and season with salt and freshly cracked black pepper. Mix until well combined. Set aside until needed.
3
Remove the cabbage wedge from the bowl and place it on your preparation board. Tease out the leaves and gently stuff the date mixture between the layers. Bake in the oven for approximately 10 minutes or until the cabbage is golden. Serve hot drizzled with date syrup and balsamic glaze.
