Tangier Roasted Cabbage

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.

Author

Helen Park

Servings

4

Category

Side Dish

Ingredients

• 1 whole red cabbage, clean
• 1 tsp salt
• ½ cup olive oil
• 1 Tbsp Tangier blend
• 1 cup Golden Tahini Sauce
• Yields 1 ½ cups
• 2 Tbsp tahini (30g)
• 2/3 cup water (150g)
• 1 large carrot, peeled and sliced into ½” pieces (100g)
• 1 clove of garlic (6g)
• ¼ cup lemon juice (56g)
• 1 Tbsp Bombay spice blend
• 1 tsp salt

Directions

1. Preheat the oven to 400°F.
2. Line a baking tray with parchment paper or heavy-duty aluminum foil sprayed with nonstick spray.
3. Trim the stem of the cabbage but leave the outer leaves intact.
4. Cut the cabbage in half through the core and season the cut face with the salt, olive oil, and Tangier blend.
5. Place the cut and seasoned sides face down onto the prepared tray.
6. Roast in the oven for 2 hours or until completely tender.
7. Remove the tray from the oven, peel away any dried leaves from the outside to reveal the tender cabbage.
8. Carve into wedges and serve with Golden Tahini Sauce.
9. 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.
10. Drain and set aside to cool.
11. Add all of the ingredients to a blender and blend until smooth and creamy.