There are two things that I will never tire of when it comes to food. The first is roasting. It quite literally is my favorite preparation for most veggies, bringing out their inherent sweetness and an unmatched level of comforting flavor. Second, I absolutely adore tahini. I want to put it on everything. Always.
Cabbage, now that’s a food I haven’t always been such a huge fan of. Admittedly, I used to hate the stuff. If you ask me, steamed cabbage gives this delicious, nutrient-dense veggie a very bad name. But times have changed, I love cabbage these days. Big fan. I like it in sauerkraut, that stuff has become a huge part of my every day. I also really love cabbage in a good homemade spicy slaw. But roast cabbage, this stuff is a total game changer, especially for those who swear they don’t like it.
I wouldn’t say that it needs the tahini, need is a strong word, but it makes something incredible, even better. You have to trust me on that. I almost always have toasted sprouted pepitas (hulled pumpkin seeds) on hand, they take this dish over the top.
Cabbage is abundant this time of year and roasted cabbage wedges are one of the easiest and tastiest ways to get a ton of this delicious veggie into your face hole.
[print_this]Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas
- 1 head cabbage, tough outer leaves removed and discarded
- 2 tablespoons Terra Delyssa Organic Olive Oil
- sea salt and freshly ground black pepper
- garlic tahini (recipe below)
- 1/4 cup toasted pepitas
Preheat oven to 375ºF.
Cut the head of cabbage into 6 to 8 equally-sized wedges, cutting through the core and stem end. Carefully trim off the stem on each wedge with a knife. Arrange the wedges in a single layer on a baking sheet. Drizzle olive oil over top.
Salt and pepper your wedges to taste. Bake the cabbage wedges for 20 to 30 minutes, flipping halfway through. Roast until tender and golden brown in spots – the time will vary depending on the thickness of the wedges. Serve immediately, with garlic tahini drizzled over top, along with the toasted pepitas. Enjoy.
- 1/4 cup sesame tahini
- 2 cloves garlic, very finely minced
- 2 tablespoons lemon juice
- 1/4 – 1/3 cup water
- sea salt and black pepper, to taste
In a small bowl add the tahini, garlic and lemon juice. Slowly add the water in, whisking until the sauce has the consistency of thick cream (or runny yogurt). Taste, season with seal salt and black pepper.[/print_this]