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Long roasted cabbage is a great set-it-and-forget-it, warmingly delicious dish. Cabbage is great for those slow Sundays when the oven is already on with a chicken, roast, or more vegetables for the week ahead.
Long roasted cabbage is a great set-it-and-forget-it, warmingly delicious dish. Cabbage is great for those slow Sundays when the oven is already on with a chicken, roast, or more vegetables for the week ahead.
In a small pot, bring the carrot pieces and enough water to cover them to a boil and reduce to a simmer for about 10 minutes, or until the carrots are tender.
Drain and set aside to cool.
Add all of the ingredients to a blender and blend until smooth and creamy.
Recipe Note
Recipe Notes
As you carve the cabbage, season with salt and pepper between the layers as needed. The Golden Tahini sauce is a nice bright condiment for the dish but a good spoonful or two of aged sherry vinegar would go well splashed between the warm layers.
To switch things up from Tangier, the cabbage is really a chameleon and would be great with almost any spice. Feel free to adjust it to your favorite blends or holiday themes.
The recipe works just as well with red or green cabbage.
