In my family, and my Homeland in general, produce is king! Veggies and herbs get more attention than meat. For sure. You’ll never hear my mother rave about a steak she had. But she’ll never forget to mention the perfectly erected green beans that she bought at Beber‘s, her green grocer, or the plumped and sweet cherries in Galleries Lafayette. Every meal in our home in the Negev included at least five raw and cooked vegetables, Including breakfast.
Same in Israel, every ordinary cafe has minimum three vegetable dishes on the menu. That’s why vegans think Israel is a food paradise. The thing with vegetables, as opposed to meat, is that they come in many different shades and flavors, therefore more exciting to cook with. You can do so much with them, effortlessly. Like this recipe.
Why I love cabbage so much?
Because it’s still cheap. It’s filling, and it’s juicy and delicious. Roasting brings the sweetness out even more. That’s why I like to serve it with tomatoes (acidic). And tahini which adds a nutty flavor and also binds everything together.
If you love or trying to fall in love with cabbage
also try the dishes below:
ROASTED RED CABBAGE
CABBAGE & TURMERIC FRITTATAS
NOKEDLI (HUNGARIAN DUMPLINGS)
CABBAGE SALAD WITH PUMPKIN SEEDS
Perfect Roasted Cabbage Over Tahini & Tomato Puree
Ingredients
- 1 medium green cabbage - or red
- Olive oil
- Coarse salt
- Black pepper
- ¼ cup tahini butter
- 1 lemon (2 tablespoons
- 2 medium tomatoes
- parsley, dill or cilantro, chopped
Instructions
- Slice the cabbage into 2 inch thick chunks and lay them in a wide pan. Add 2 cups of water. Sprinkle coarse salt and add 10 black peppercorns or ground pepper, about ½ teaspoon. Cover the pan and put over high heat. Bring to a boil then reduce the heat to medium-low and steam for 10-15 minutes.
- Preheat the oven to 400°F/200°C. Remove the lead and drizzle the cabbage with olive oil (be generous about 1/4 cup) and put in the oven Uncovered! Roast for 15-20 minutes or until the cabbage is golden-brown.
- Meanwhile prepare the tahini. In a medium bowl, whisk together the tahini butter, 2 tablespoons lemon juice and ¼ cup water until smooth and runny. Set aside.Puree the tomatoes with a hand blender or grate them on a cheese grater.
- Plating: pour the tahini in the center of a large plate. Pour the tomato puree in the center and place the cabbage over. Sprinkle some parsley, dill or cilantro and serve.
