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Perfect Roasted Cabbage Over Tahini & Tomato Puree

This dish can be an excellent vegan main dish. It's cheap, filling, easy to make and require only a few ingredients. If you do not have a hand blender you can grate the tomato on a cheese grater.
Prep Time5 mins
Cook Time30 mins
Total Time35 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

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.