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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.
Preheat the oven to 400°F.
Line a baking tray with parchment paper or heavy-duty aluminum foil sprayed with nonstick spray.
Trim the stem of the cabbage but leave the outer leaves intact.
Cut the cabbage in half through the core and season the cut face with the salt, olive oil, and Tangier blend.
Place the cut and seasoned sides face down onto the prepared tray.
Roast in the oven for 2 hours or until completely tender.
Remove the tray from the oven, peel away any dried leaves from the outside to reveal the tender cabbage.
Carve into wedges and serve with Golden Tahini Sauce.
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.