Cabbage "tacos" with celeriac and date barbecue sauce from Ottolenghi Flavour / Flavor (page 59) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • shallots
  • chives
  • coriander seeds
  • ground cumin
  • dates
  • garlic
  • limes
  • balsamic vinegar
  • chilli flakes
  • celeriac
  • smoked paprika
  • black garlic
  • red chillies
  • cabbage
  • sea salt flakes
  • soft goat cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on January 10, 2021

    A stellar dish, but some of the work is unnecessary. First, I would not spend 2.5 hours roasting the celeriac whole, if you don't intend to serve it whole. Since this recipe calls for you to then cut into wedges to return to the oven for another few minutes, it's far more efficient to simply cut into wedges and roast for a MUCH shorter time. The date bbq sauce is superb, as is the aromatic oil. However, I found the quantity of aromatic oil required was way more than was pleasant to eat; I would prefer drizzling with a lesser quantity of the aromatic oil than the recipe calls for. The blanched cabbage leaf 'taco shell' is an inspired idea, and gives a lovely crunchy, verdant touch. Would absolutely make this again, though on a weekend when more time allows.

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