Description
This roasted purple cabbage dish is paired with a creamy vegan Green Goddess Dressing, offering a delightful blend of deep roasted flavors and herbaceous notes.
Ingredients
Units
Scale
- 1 head of purple cabbage
- 1-2 Tbsp olive oil
- Sea salt, to taste
- 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
- Roasted hazelnuts, for topping
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Chop the head of cabbage into quarters, leaving the core intact to hold the wedges together.
- Place the cabbage wedges on the prepared baking sheet and drizzle with olive oil. Sprinkle with sea salt to taste.
- Roast the cabbage in the preheated oven for 25-30 minutes, or until the edges are browned and crispy.
- While the cabbage is roasting, prepare the Green Goddess Dressing by combining tahini, basil leaves, chopped chives, lemon juice, and apple cider vinegar in a blender. Blend until smooth and creamy.
- Once the cabbage is roasted, remove it from the oven and let it cool slightly.
- Drizzle the roasted cabbage with the Green Goddess Dressing and sprinkle with roasted hazelnuts before serving.
Notes
For added crunch, sprinkle toasted hazelnuts on top of the finished dish. The dressing can be made in advance and stored in the refrigerator for up to a week. Feel free to experiment with different herbs in the dressing, such as parsley or cilantro. This dish pairs well with grilled proteins or can be enjoyed on its own as a light meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 4
- Protein: 4
- Cholesterol: 0