This roasted cabbage recipe is a delightful dish that combines tender, golden cabbage wedges with a creamy tahini dressing. The addition of toasted pine nuts and fresh parsley makes it a visually appealing and flavorful dish. Perfect for a light meal or as a side dish, this recipe is simple yet elegant, showcasing the versatility of cabbage. The tahini dressing adds a nutty, tangy flavor that complements the roasted cabbage beautifully.
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Preheat the oven to 200°C.
Arrange the cabbage wedges in a baking dish. Drizzle with oil, then sprinkle over the sumac, garlic powder, and a good pinch of salt.
Roast in the oven for 30 minutes or until the edges are golden and the cabbage is tender.
Combine tahini, lemon juice, water, olive oil, and maple syrup in a jar. Screw on the lid and shake until smooth and creamy.
Lightly toast pine nuts in a pan on low heat for 2-3 minutes. Set aside to cool slightly.
Arrange the roasted cabbage on a large platter. Drizzle with tahini dressing, then scatter with chopped parsley and toasted pine nuts.
Make sure to cut the cabbage into even wedges for uniform cooking.
Toast the pine nuts carefully, as they can burn quickly.
Adjust the consistency of the tahini dressing by adding more water if needed.
Can I use red cabbage instead of green cabbage?
Yes, red cabbage can be used, but it may have a slightly different flavor and texture.
What can I substitute for sumac?
You can use lemon zest or a mix of lemon juice and paprika as a substitute for sumac.
Can I make the tahini dressing ahead of time?
Yes, the tahini dressing can be made ahead and stored in the refrigerator for up to a week.
Is this recipe suitable for vegans?
Yes, this recipe is vegan-friendly as it uses plant-based ingredients.
Can I add other toppings to the roasted cabbage?
Absolutely! You can add pomegranate seeds, sesame seeds, or even crumbled feta for extra flavor.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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