Deep-Fried Lopino with Braised Red Cabbage
Ingredients
- For the red cabbage
- 1 small Red cabbage (1 kg)
- 1 small onion
- 3 sprigs thyme
- 2 cloves
- 1 tsp Juniper berries
- 1 bay leaf
- 1 pc Cinnamon stick
- 1 tsp peppercorns
- 1 Tbsp sunflower oil
- 2 Tbsps Red wine vinegar
- 150 milliliters Apple juice
- salt
- For the lopino
- 200 grams Chickpea flour
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- ½ tsp ground Turmeric
- ½ tsp Chili powder
- 1 tsp salt
- 1 l vegetable oil (for frying)
- 200 grams lupin flour
Preparation steps
For the red cabbage: Quarter the cabbage, remove the core and cut into thin strips. Peel and finely chop the onion. Place 2 sprigs of thyme, the cloves, juniper berries, bay leaf, cinnamon and peppercorns in a spice bag and tie up.
Heat the oil in a pan and saute the onion until translucent. Add the red cabbage and deglaze with the vinegar and apple juice. Add the spice bag, cover and simmer over low heat, stirring occasionally and adding a little water if the pan is getting dry, about 45 minutes.
For the lopino: Place the chickpea flour in a bowl. Stir in the cumin, coriander, turmeric, chile powder and salt. Gradually stir in about 250 ml (approximately 1 cup) of cold water, stirring all the while until thick and smooth.
The batter should be relatively thick so that it coats the lopino well.
Heat the oil in a deep-fryer or saucepan to 180°C (approximately 350°F). The oil is hot enough when a crumb of bread sizzles when dropped in the oil.
Cut the lopino into strips, turn in the batter and fry until golden brown. Lift out with a slotted spoon and drain on paper towels.
Remove the spice bag from the cabbage, season with salt. Divide among four plates or bowls and set the lopino on top. Sprinkle with the remaining thyme and serve.
