Cabbage is SO underrated!!
1) It's inexpensive (that might even be an understatement)
2) It's incredibly healthy - fibrous, nutrient-dense
3) It's absolutely delicious!
4) It keeps well
5) It's actually quite filling but without heaviness
I've always been amazed with how much VOLUME I get from one $2 head of cabbage! For this reason alone, it's an amazing kitchen staple for anyone on a budget. While it often gets overlooked, I have found it to be an amazing addition to a variety of meals.
I love to add cabbage to soup, make stuffed cabbage rolls, cole slaws, and krauts. I love it in stir fry's, and shredded as the "greens" in a bowl meal. But perhaps most of all, I love it roasted. It turns crispy and caramelized and is such a savory treat.
This roasted cabbage recipe is extremely simple and uses just the basics - oil, salt, and pepper. I've drizzled it with a tahini and parsley based sauce which I blended in my Blendtec. However, you could easily whisk the ingredients together in a bowl. Together, this combo makes a beautiful and surprisingly tasty side dish. It would also be amazing drizzle with the Spicy Dijon Aioli I made to go with the onion rings!
1 head of cabbage, any kind
1 TBSP avocado oil
Sea salt, pepper
1/2 cup tahini
1 clove garlic
1 handful fresh parsley leaves
Juice of 1 lime (or lemon)
1 TBSP maple syrup
Pinch of salt
Water, as needed
Preheat oven to 425 F.
Carefully slice the cabbage into 3/4" thick rounds. Lay flat on a parchment paper lined baking sheet, and rub/brush with oil on both sides, then sprinkle with salt and pepper.
Roast for about 30 minutes, then flip, and roast again until the cabbage is caramelized (total roasting time will depend on the thickness of your slices - I think mine took about 50 minutes total).
While the cabbage is roasting, let's make the green tahini sauce. This recipe makes more sauce that you may need for the cabbages, but it is a great sauce/dressing to have on hand for other meals as well. I'm daydreaming about it in a falafel bowl.
Add all ingredients to blender, starting with 1/4 cup of water. Blend and continue adding water 1 TBSP at a time until desired consistency is reached.
To serve, lay the cauliflower steaks flat on a dish and drizzle with the green tahini sauce. Garnish with additional parsley.
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