Roasted Cabbage with Lemon and Tahini Sauce: A Flavourful Delight
This exceptional dish is a true testament to the power of simple ingredients, expertly combined to create a flavour symphony that will leave you craving its deliciousness time and time again.
I’ve discovered that this wonderful recipe holds a special place on my menu. It gracefully accompanies roast chicken, adding a touch of elegance to the table. However, its versatility extends beyond that; it can confidently stand alone as a light and satisfying meal.
The magic of this dish lies not only in its captivating flavours but also in its ability to leave an indelible impression. Without fail, every time I serve it to guests, they leave my table with one resounding request: “Can I have the recipe?”
Whether you’re a devoted vegan, a cabbage sceptic, or simply a lover of fine food, Roasted Cabbage with Lemon and Tahini Sauce will definitely be new favourite to your dinner menu. So, join me in the kitchen as we embark on a journey to discover the perfect balance of roasted goodness and zesty tahini in this delightful creation. Your taste buds are in for a treat!
Basic Ingredients for Roasted Cabbage with Lemon and Tahini Sauce
Roasted Cabbage:
Cabbage : Cabbage serves as the hearty base of this dish, roasting beautifully to create a tender yet slightly crispy texture. Its mild flavour provides a perfect canvas for the other ingredients.
Salt and Pepper: These basic seasonings enhance the flavours of the cabbage and provide a balanced foundation for the dish.
Olive Oil: Olive oil adds a rich, savoury note to the roasted cabbage while helping it achieve that appealing golden-brown finish.
Lemon and Tahini Sauce:
Tahini Paste: Tahini, made from ground sesame seeds, offers creaminess and a nutty flavour that pairs wonderfully with the cabbage.
Lemon Juice: Fresh lemon juice provides zesty brightness that elevates the dish, balancing the richness of the tahini.
Water: Water is used to thin the tahini, creating a silky, pourable sauce that coats the cabbage beautifully.
Chili Powder: Chili powder adds a hint of heat for those who enjoy a touch of spiciness.
Sea Salt: Sea salt enhances the overall flavour of the sauce, while freshly ground black pepper adds depth and aroma.
Garnish:
Mixed Sprouts: Mixed sprouts provide a vibrant, fresh contrast to the roasted cabbage, adding both visual appeal and a burst of texture.
alternative ingredients
Cabbage: If you prefer a different variety of cabbage, such as Savoy or Napa, feel free to use it. You can also experiment with Brussels sprouts for a unique twist.
Tahini: If tahini is unavailable, you can substitute it with almond butter or cashew butter for a similar creamy consistency.
Chili Powder: Adjust the chili powder to your spice preference, or consider using red pepper flakes or cayenne pepper for heat.
Preparation Tips for Roasted Cabbage with Lemon and Tahini Sauce
- Uniform Cabbage Slices: Ensure that you cut the cabbage into even-sized wedges for consistent roasting.
- Flip for Even Roasting: Flip the cabbage wedges halfway through the roasting time to achieve uniform browning and tenderness.
- Tahini Sauce Consistency: When preparing the tahini sauce, gradually add the water and whisk continuously to achieve the desired creamy consistency. You can adjust the water amount to your preference.
Serving Tips for Roasted Cabbage with Lemon and Tahini Sauce
- Temperature: This dish can be served hot or cold, making it a versatile option for various occasions.
- Presentation: When serving, arrange the roasted cabbage wedges on a platter, drizzle generously with the lemon and tahini sauce, and finish with a generous garnish of mixed sprouts for a visually stunning effect.
- Accompaniments: Pair this dish with roast chicken for a wholesome dinner, or serve it as a side with grilled proteins, rice, or quinoa. It also makes an excellent addition to a Mediterranean-inspired mezze platter.
storage tips
Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. It’s a dish that often tastes even better the next day as the flavors meld.
Reheating: To reheat, simply warm the cabbage in the oven or microwave and refresh the sauce with a splash of water or lemon juice if needed. The sprouts are best added just before serving to maintain their freshness and crunch.
Roasted Cabbage with Lemon and Tahini Sauce
Ingredients
- 1 head cabbage
- salt
- pepper
- olice oil
Lemon and Tahini Sauce
- 1 cup tahini paste
- 2 lemon, juiced
- ⅔ 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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