Roasted Cabbage Stack With Miso & Tahini Dressing
Vegetarian
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Roasted Cabbage Stack With Miso & Tahini Dressing

Elevate leftover cabbage with this fresh veggie recipe. Packed full of flavour from spices and pops of pomegranate, this is a lovely recipe for the warmer weather ahead.
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Serves
2
Total Time
25 Minutes
Ingredients
1 sweetheart cabbage, sliced horizontally into thick 1/2 inch rounds
1tbsp of oil
1/4 tsp of salt
1/2 tsp of pepper
1 tsp of cumin seeds
1 tsp of sumac
1 tsp of za'atar
For the Chimichurri
4 tbsp of walnuts
Medium handful of mint leaves
1 tbsp of red wine vinegar
1/2 tsp of salt
1 tsp of cracked black pepper
2 cloves of garlic, minced
4-6 tbsp of oil
Juice of 1/2 a lemon
For the Dressing
2-4 tbsp of tahini
1 tbsp of miso
1 tbsp of oil
Juice of 1/2 a lemon
1 tbsp of sesame seeds
1 tsp of pepper
2 tbsp of cold water
To Serve
2 tbsp of pomegranate seeds
Drizzle of good quality olive oil
Small handful mixed herbs, roughly chopped (oregano, mint, basil)
Method
Step 1

Preheat your oven to 200°C/180°C Fan. Place the cabbage slices on a suitable baking tray and drizzle in oil. Season with salt, pepper, cumin seeds, sumac and za'atar. Squeeze over the lemon juice.

Step 2

Bake for 15 minutes until the edges of the cabbage are beginning to crisp up.

Step 3

Combine the ingredients for the chimichurri in a high-speed blender or Nutri Bullet and pulse to combine. You want a coarse paste. You may need to add more oil.

Step 4

Combine the miso, tahini, oil, lemon juice, sesame seeds and pepper in a small bowl and whisk in the cold water.

Step 5

Once ready to serve, place a layer of chimichurri on a slice of cabbage, place a further slice on top and layer more chimichurri. Repeat until all the cabbage has been used up. Pour over the tahini miso dressing. Finish with the pomegranate seeds, a drizzle of olive oil and mixed herbs.

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