Bragg's Fried Sweetheart Cabbage Sandwich

Ingredients

2 tablespoons olive oil

2 small or 1 large sweetheart cabbage, halved, cored and thinly sliced

3 cloves of garlic, finely sliced

2–3 tablespoons Bragg liquid aminos spray (depending on how salty you like things)

4 naan breads, to serve

FOR THE PINE NUT PASTE:

150g pine nuts

1 clove of garlic, grated

juice of 1/2 lemon

1 tablespoon red wine vinegar

3 tablespoons tahini, well stirred

1 teaspoon ground cumin

a pinch of sumac

a pinch of cayenne pepper

salt and freshly ground black pepper

SERVES 4

PREP TIME: 10 MINS

COOK TIME: 15 MINS

Bragg Liquid Aminos is a glorious ingredient and tastes a bit like soy sauce. When fried, it deepens into a warm, sweet, slightly sticky marinade. It pairs perfectly with crispy, garlicky fried sweetheart cabbage and lashings of pine nut paste. Serve in a naan or between two slices of white toast. Or try the cabbage as a side dish with your roast dinner.

Method

To make the paste, add all the ingredients, except salt and pepper, to a food processor. Blitz everything until smooth (at least 1 full minute). Taste, season, taste again. If the mixture is a bit sticky, add a splash of cold water. It should have the consistency of smooth hummus. Blitz again and set aside.

For the cabbage, heat a large frying pan over a medium-high heat until hot, then add the oil. Add the cabbage and garlic together (this should stop the garlic from burning during cooking).

Add the Bragg liquid aminos after a couple of minutes. Taste for seasoning. Add more Bragg if your taste buds tell you to.

Toss regularly and fry until soft, golden and crispy on the ends, about 15 minutes.

Assembly time: slather each naan with pine nut paste and pile high with crispy.