Perfect Roasted Cabbage Over Tahini & Tomato Puree
Humble cabbage, elevated. Steamed until tender then roasted to golden perfection, laid over a silky bed of tahini and fresh tomato puree — this is a $4 vegan main dish that eats like something far fancier. Middle Eastern in spirit, minimal in effort, and endlessly satisfying. A handful of herbs on top and it's done. No hand blender? Just grate the tomato on a cheese grater. That's the whole trick.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: Gluten-Free, Healthy, Middle Eastern, Plant-based
Keyword: Healthy, Plant-Based
Servings: 4
Author: Shelly
Cost: $4
- 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.