Recipes / Cabbage Recipes

Kefta with Herb and Radish Salad

Inspired by our friend Maureen Abood, this recipe is a perfect summer on the grill glass of rosé in hand sort of vibe. 

Ingredients

2 lbs ground lamb or beef
2 tbsp grated onion, mini onions work well here
2 cloves garlic, minced
2 tsp salt
1 tsp sumac
1 tsp espelette, aleppo or marash chili pepper flakes
1/4 cup chopped herbs, parsley, mint, dill, cilantro or a mix
10 sprigs parsley, leaves picked
5 sprigs dill, leaves picked
5 sprigs mint, leaves picked
5 sprigs cilantro, leaves picked
2 cups shredded napa cabbage
1 bunch radish, sliced thinly
1 lime, zest and juice
1/4 cup olive oil

Method

  1. In a large bowl combine the ground meat, onion, garlic, salt, sumac, chili, and 1/4 cup of the chopped herbs
  2. Mix to make a nice sausage
  3. Make a 2 tbsp patty and pan fry to taste for salt and seasoning. Adjust as desired
  4. Make 8 even portions of the meat and form into cylinders using a skewer to hold as needed
  5. Grill over medium high heat until cooked through
  6. Meanwhile combine the picked herb leaves, cut cabbage, sliced radish, lime zest and juice, and olive oil with a hefty pinch of salt and toss to combine
  7. Serve the grilled kefta with the herb-radish salad