I love the proliferation of purple produce in late winter. Plus I adore the texture of cabbage, much like kale, broccoli, cauliflower—I love their crunchy texture. And I’ve always had that predilection. When I was a kid, I wanted Lays chips with ridges. The smooth chips didn’t do it for me.
This dish is so good and so easy to make. Sliced cabbage is roasted and topped with a sweet, spicy and creamy sauce. What else does a sauce need to be, really?
The necessary tools for this recipe are simply a roasting pan, a whisk and a small bowl. Enjoy, and leave a comment below if you try it!
When purple produce peaks in winter, this warming dish is perfect to make. Say that 5 times fast!
5 Minutes
35 Minutes
40 Minutes
Step 1
Cut cabbage into 2-inch steaks. brush with avocado oil and sprinkle with salt. Roast at 425F for 30-40 minutes, or until soft but still crisp (not overly soft, not falling apart). Set aside.
Step 2
In a small bowl, mix tahini, sriracha, chopped fresh thyme, maple syrup and ice water. Whisk to blend. Pour over cabbage, sprinkle with sea salt and enjoy hot.
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