29 Aug Roast Cabbage Wedges With Herby Tahini & Dukkah
Celebrate Women’s Month with this delicious Roast Cabbage Wedges With Herby Tahini and Dukkah recipe from An Earthen Life. Nourishing and bursting with plant-based goodness it’s the perfect feel-good dish to share with your girlfriends!
Prep + cook time: 1 hour and 5 minutes
Serves: 5
INGREDIENTS
For the Cabbage:
½ head Cabbage
3 tbsp Olive Oil
2 tbsp Coconut Aminos
For the Dukkah:
½ cup Hazelnuts
¼ cup Pistachios, shelled
2 tbsp White Sesame Seeds
2 tbsp Black Sesame Seeds
1 tbsp Fennel Seeds
1 tbsp ground Cumin
1 tbsp ground Coriander
½ tsp Fleur De Sel (Salt)
For the Herby Tahini:
½ cup Tahini
1 tbsp Lemon Juice
¼ cup Dill, Coriander, and parsley
Salt and Pepper
¼ cup Water
METHOD
To make the wedges:
- Preheat the oven to 200°C.
- Cut the cabbage into 5 wedges making sure you slice through the core in every wedge so that it sticks together. Place the wedges onto a baking tray.
- Mix the olive oil and coconut aminos together then crush it all over the wedges. Place the tray into the heated oven to roast for 20 – 30 minutes until the wedges are crispy on the edges.
To make the Dukkah:
- While the wedges roast add the hazelnuts and pistachios to a dry pan and toast over a low heat until the nuts are lightly golden brown, approximately 10 minutes. Add in the sesame seeds and fennel and toast for another few minutes.
- Remove the nuts and seeds from the heat and let them cool in a bowl then toss with the cumin, coriander, and salt and crush in a pestle and mortar or blend until it forms a course crumb.
To make the Herby Tahini:
- Pour the tahini, lemon juice, herbs, salt and pepper, and water into a blender and blend until completely smooth.
To Assemble:
- Remove the cabbage wedges from the oven once they are roasted, arrange them on a serving platter, then drizzle over the tahini and sprinkle over 3 tablespoons of the dukkah.
- Save the rest of the dukkah in an air-tight jar to sprinkle over another dish.
Enjoy!
Recipe credits: An Earthen Life
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