There isn't a count for the numerous times I have made this side. It has changed the way I cook cabbage. Roasted till crisp and caramelized, this mundane vegetable transforms banal tastes to elegant fare.
The trick is to cut the cabbage through the tough base so it holds the wedges together. And if you haven't mastered that art or make a mistake, go ahead and use the individual leaves. No judgement here. It will still turn out well. The wedges are first pan-fried in olive oil and then baked to a crisp frizzled brown. Doused with a brown butter tahini sauce, they make a delicious side or a main course.
Roasting cabbage is trendy. Whimsical trends go either way. This time the trend pays off!
ROASTED CABBAGE WITH TAHINI SAUCE
Serves 4
1 medium sized Cabbage
2-3 tablespoons Olive Oil
6 tablespoons Butter
1/2 cup Tahini
1 Lemon, zested and juiced
A pinch of Aleppo Pepper
1/2 teaspoon Sumac
1/2 teaspoon Kosher Salt
Several grinds of Black Pepper
Parsley leaves or Basil Leaves
Cut cabbage into 8 wedges , going through the core so the wedges hold firm. Its okay if some leaves fall off . You could still use them.
Season with kosher salt.
Heat oven to 400F/200C.
Heat olive oil in a saucepan.
Lay the cabbage wedges on the oil and sear on both sides, about 3-5 minutes on each side.
Place the wedges in an oven proof dish.
Roast wedges for 25-30 minutes.
Make the tahini sauce by melting butter in the same saucepan used to sear the cabbage. Allow butter to gently bubble until it turns a darker brown. Lower heat to a simmer.
Add tahini, Aleppo pepper, sumac, lemon zest and juice, stirring well to blend the spices. You should have a smooth sauce. Let sauce simmer for a minute.
Take wedges out of the oven.
Pour tahini sauce over cabbage and serve hot.
Garnish with parsley or basil leaves.
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