Roasted Cabbage
Roasted cabbage served as an appetizer with a tahini sauce made with garlic and lemon.
Roasted cabbage finished with a creamy tahini, garlic, and lemon sauce and served as a cold appetizer.
Like roasted vegetables served with tahini sauce.
Roast the cabbage until it is browned and tender. The sauce should taste creamy, garlicky, and lightly sour.
Ingredients
- 1 head of cabbage
- fresh cilantro
- tahini
- 5 cloves 5 garlic cloves
- 1/2 teaspoon 1/2 teaspoon paprika
- 1/2 teaspoon 1/2 teaspoon ground coriander
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon cumin
- lemon juice
- olive oil
- 1/2 teaspoon 1/2 teaspoon pepper paste
- walnuts and pomegranate seeds, for garnish
Instructions
- Cut the head of cabbage into medium-thick slices, then arrange the slices on a baking tray lined with parchment paper.
- In a bowl, mix the cumin, ground coriander, salt, and paprika, then sprinkle the mixture over the cabbage on the baking tray.
- Drizzle the olive oil over the cabbage on the baking tray.
- Place the cabbage in an oven preheated to 200°C with top and bottom heat, then switch the oven to top heat only to brown the surface, until the cabbage is cooked through and golden.
- In another bowl, mix the cumin, paprika, ground coriander, and salt with the lemon juice, garlic, fresh cilantro, and pepper paste.
- Add the olive oil to the lemon and garlic sauce in the bowl, then stir until combined.
- Prepare the tahini sauce in a bowl by adding tahini, garlic, a pinch of salt, lemon juice, and a little water, until it reaches a suitable consistency.
- Arrange the roasted cabbage on a serving plate, then distribute the lemon and garlic sauce over it.
- Add the tahini sauce over the cabbage on the serving plate, then drizzle with pomegranate molasses if available.
- Garnish the dish with walnuts and pomegranate seeds, then sprinkle a little fresh cilantro over it before serving.
- Serve the dish cold as an appetizer.