In my family and Homeland we have a lot of respect for vegetables. They get as much or more attention than meat. Almost every restaurant has at least two or three or more types of interesting and delicious vegetable dishes. This is why Israel is a paradise for vegetarians and vegans. You can do so much with vegetables, fruits, herbs and without too much effort. Like this recipe and most of the recipes on my blog.
Cabbage is a cheap, tasty and filling vegetable. When you steam it and then roast it with olive oil, salt and lots of black pepper, it becomes sweet. It tastes as good as it gets but when you add tahini butter that is nutty and tomato that is acidic it becomes a delicacy.
Roasted Cabbage Over Tahini & Tomato Puree
- 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
- 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.