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Roasted Cabbage with Lemon and Tahini Sauce

Craving a hearty and flavourful dish that’s both versatile and simple to prepare? This roasted cabbage recipe with a luscious lemon and tahini sauce is a wonderful vegetarian dish perfect as a satisfying main course on its own or as a delightful side dish that complements a variety of proteins.

Cabbage wedges are roasted in the oven until the sides are golden brown; the end result is a delightful transformation in the oven, emerging tender and bursting with caramelised sweetness. The creamy lemon and tahini sauce adds a vibrant layer of tangy brightness, making each bite an explosion of flavour and texture. Whether served hot or cold, this dish will become a new favourite in your healthy and delicious recipe rotation. So ditch the complicated meals and embrace the magic of roasted cabbage with tahini sauce!

Diabetic Friendly Properties

Cabbage: Low in calories and carbohydrates, helping to manage blood sugar levels.

Tahini Sauce: Provides healthy fats and protein, promoting satiety and stabilising blood sugar levels.

Olive Oil: Used moderately for roasting, contributing healthy monounsaturated fats.

Thyroid Friendly Properties

Cabbage: Rich in vitamins K and C, which support thyroid health and immune function.

Tahini: Contains selenium, beneficial for thyroid function, and provides healthy fats.

Lemon Juice: Adds vitamin C, which aids in thyroid hormone production.

Macronutrient Composition per Serving

Calories: 200 kcal

Protein: 5-8g

Fat: 15-20g

Carbohydrates: 10-15g

This Roasted Cabbage with Lemon and Tahini Sauce recipe is designed to offer a nutrient-rich dish that supports thyroid health and is suitable for those managing diabetes. The combination of roasted cabbage with tahini sauce provides a satisfying meal or side dish that’s packed with flavour and beneficial nutrients.

Ingredients Used For Roasted Cabbage with Lemon and Tahini Sauce

Roasted Cabbage:

Cabbage: The star of the dish, cabbage has a crisp texture and sweet, earthy flavour which intensifies upon roasting. It’s also packed with vitamins K and C.

Salt and Black Pepper: These basic seasonings enhance the cabbage’s natural flavours and balance the tahini’s nuttiness.

Olive Oil: Used for roasting, olive oil adds richness and helps the cabbage wedges caramelise beautifully in the oven.

Lemon and Tahini Sauce:

Tahini Paste: This sesame seed paste brings a creamy, nutty base to the sauce, complementing the lemon’s tartness.

Lemon Juice: Adds freshness and a zesty kick to the tahini sauce, brightening the dish.

Water: Thins the tahini paste to a pourable sauce consistency.

Chilli Powder (optional): Adds a slight kick, enhancing the overall flavour profile with a touch of heat.

Garnish:

Mixed Micro Green Sprouts: These add a fresh, slightly peppery taste and a visually appealing touch.

Sumac Powder: Offers a tangy lemon-like flavour that pairs wonderfully with the richness of the tahini sauce.

Alternative Ingredients

Cabbage: Substitute with Brussels sprouts or cauliflower for a different take on this roasted dish.

Olive Oil: Avocado oil could be used for its high smoke point and mild, buttery flavour.

Tahini Paste: Use creamy peanut butter or almond butter for a different nutty base.

Lemon Juice: Apple cider vinegar or lime juice can be tangy alternatives.

Chilli Powder: Smoked paprika or cayenne pepper can be used depending on your preference for smokiness or heat.

Preparation Tips For Roasted Cabbage with Lemon and Tahini Sauce

  • Ensure the cabbage wedges are similar in size for even roasting.
  • Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
  • Gradually add water to the tahini and lemon mixture to achieve the desired consistency, as tahini can seize up if mixed too quickly.

Serving Tips For Roasted Cabbage with Lemon and Tahini Sauce

  • Serve alongside grilled meats or tofu for a hearty meal or as part of a vegetarian spread.
  • Add a sprinkle of toasted sesame seeds on top for extra texture and flavour.

Storage Tips

  • The roasted cabbage and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat the cabbage in the oven or on a skillet to maintain its texture. Stir the tahini sauce well if it has thickened in the fridge before serving.

Roasted Cabbage with Lemon and Tahini Sauce

Servings: 6 people
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients 

  • 1 head cabbage
  • salt
  • pepper
  • olice oil

Lemon and Tahini Sauce

  • 1 cup tahini paste
  • 2 lemon, juiced
  • cup water
  • ¼ tsp chili powder, optional
  • 1 tsp sea salt
  • freshly ground black pepper

Garnish

  • 1 cup mixed micro green sprouts
  • sumac powder

Instructions

  • Preheat the Oven: Begin by preheating your oven to 200°C.
  • Prepare the Cabbage: Cut half of a cabbage into 6 or 8 equally sized wedges, ensuring you cut through the core and stem end. Arrange these cabbage wedges in a single layer on a baking sheet.
  • Season and Drizzle: Season the cabbage wedges generously with salt and pepper, and then drizzle them with olive oil. Flip the cabbage wedges and repeat this seasoning and drizzling process on the other side.
  • Roast the Cabbage: Place the baking sheet in the preheated oven and roast for 20-30 minutes, flipping the cabbage halfway through. Roast until the cabbage becomes tender and acquires a beautiful golden-brown hue.
  • Prepare the Lemon and Tahini Sauce: While the cabbage is roasting, you can prepare the delectable sauce. In a small bowl, combine the tahini paste and lemon juice. Gradually add water, whisking continuously until the sauce reaches a light, creamy consistency. Season the sauce with chilli powder (if you desire some heat), sea salt, and freshly ground black pepper.
  • Serve: Arrange the roasted cabbage wedges on a platter. Drizzle them generously with the lemon and tahini sauce, and then garnish with a vibrant assortment of micro-green sprouts and sumac powder.
  • Enjoy: Your Roasted Cabbage with Lemon and Tahini Sauce is now ready to be enjoyed! It can be served hot or cold, making it a versatile and delightful addition to your culinary repertoire.

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