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  • Author: Alison Marras


  • 1 head of cabbage
  • 12 Tbsp olive oil
  • sea salt
  • Topping: roasted hazelnuts
  • Green Goddess Dressing
  • 1/4 cup tahini
  • 1/4 cup fresh basil leaves
  • 1/4 cup chopped chives
  • 1/2 lemon (juiced)
  • 1/2 tsp apple cider vinegar
  • 1/3 cup almond milk


  1. Pre-heat oven to 450f degrees and line a baking sheet with parchment paper.
  2. Chop the head of cabbage in quarters, leaving the core intact as that’s what will hold it all together. If you can get more slices out of it while still keeping the core, go for it – I was able to get 6 total based on how the cabbage was shaped.
  3. Lay slices down onto baking sheet on a flat side, drizzle olive oil and coat two sides of each slice with some. Sprinkle sea salt over top and roast for approx. 25-30 minutes, flipping halfway through.
  4. In the meantime, make the green goddess dressing by adding all ingredients to a food processor, set aside.
  5. Take a handful of hazelnuts and lay on a baking sheet, roast in the same oven for 3 minutes or so – be very watchful not to burn. The outer layer will be cracking off and you can remove it after it cools off a bit with a paper towel. Chop hazelnuts in half and set aside for topping.
  6. Once cabbage is all done, using tongs, add to your plate. Drizzle green goddess dressing, top with any leftover chives and hazelnuts – serve!
  • Category: Appetizer
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