In a city where every cobblestone seems to have a story, it’s no surprise that Rome is also home to inventive cuisine that bridges tradition and modern flair. Inspired by a standout dish served at Six Senses Rome, we are doing a take on our favorite breakfast staple: the waffle. Only this time there’s nothing sweet or syrup-soaked here. Instead, this cabbage waffle recipe leans savory and sophisticated. The base is of fermented cabbage-infused waffles that bring a subtle tang and satisfying complexity. And paired with chickpea hummus, a nod to the Mediterranean’s love affair with legumes. It’s topped with a crisp green salad tossed in spicy yogurt dressing. The dish is bold but balanced, very much like the Roman architecture.

Serve size: 4 waffles, about 1½ cups hummus, dressing for 4 side salads

Ingredients

For the Fermented Cabbage Waffles

1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
1 cup buttermilk (or milk + 1 tbsp lemon juice, rested 5 mins)
¼ cup melted unsalted butter (cooled slightly)
½ cup finely chopped fermented cabbage (like sauerkraut), well-squeezed
1 tbsp chopped chives (optional, but great)

For the Chickpea Hummus

1 (15 oz) can chickpeas, drained and rinsed (save the liquid)
2 tbsp tahini (stirred well)
2 tbsp lemon juice
1 small garlic clove, minced
2–4 tbsp ice water or reserved chickpea liquid
1 tbsp olive oil
Salt to taste

For the Spicy Yogurt Salad

½ cup plain yogurt (Greek or regular)
1 tbsp olive oil
1 tbsp lemon juice
¼ tsp red pepper flakes (adjust to taste)
1 small garlic clove, minced (optional)
Salt and black pepper
4 cups mixed greens (your pick)

Directions

For the Waffle Batter

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the egg with the buttermilk. Add in the melted butter. Then, gently pour the wet ingredients into the dry ones and stir until combined. A few lumps are fine. Fold in the chopped cabbage and chives. Make sure that the consistency of the batter is thick and speckled with texture.

The next step is to preheat your waffle maker and give it a quick grease. Scoop in your batter (choose the amount depending on your machine), close the lid, and cook until golden and crispy. The usual time is 3–5 minutes. Repeat  this step until all waffles are done. You can keep these warm in a low oven if you like it like that.

For the Hummus, add tahini and lemon juice to a blender and blend for 1 minute to get a smooth paste. Toss in garlic, chickpeas, olive oil, and a pinch of salt and blend for another 1–2 minutes. Trickle in ice water or chickpea liquid, a spoon at a time, until the mixture turns creamy. Add lemon juice and salt according to your taste.

For the Yogurt Dressing, in a small bowl, combine yogurt, olive oil, lemon juice, and red pepper flakes. You can add garlic too if you like things punchy. Then season with salt and black pepper and whisk until smooth.

To assemble, plate up your waffles and add a generous spoonful of hummus either on the waffle or beside it. Toss the salad greens with the spicy yogurt dressing and pile them high on the plate. After assembly, serve right away as things might get soggy if you delay.

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FAQs

Q. Can I substitute hummus with another dip?

A. Yes, you can substitute hummus with white bean dip or beet hummus.

Q. How can I add some more protein to this cabbage waffle recipe?

A. You can top the waffles with poached eggs to add protein.

Q. Can I add more veggies to it?

A. Yes, you can add pickled onions and radishes to add more veggies and flavor.