This cabbage recipe is easy as can be, and makes a very colorful side dish that’s great with just about everything. I love it scooped over mashed potatoes, and what a great way to add extra cruciferous veggies to whatever you’re having!
I make a variation of this where I cut the cabbage into steaks but this is even easier, and just as delicious.
I add the optional Creamy Red Pepper Tahini Sauce when I make this for guests. But for everyday, truly we love this even without the sauce.
BALSAMIC ROASTED RED CABBAGE
1 head red cabbage
3 tablespoons balsamic vinegar (or flavored balsamic)
3 tablespoons yellow mustard
1 1/2 tablespoons date syrup
kosher salt and coarsely ground black pepper, to taste
Finishes (optional)
Creamy Red Pepper Tahini Sauce (recipe below) *
1/4 cup chopped fresh cilantro
Instructions
Preheat oven to 400 degrees.
Remove the tough outer leaves of the cabbage and discard. Chop cabbage evenly into 1/2-inch pieces. Add cabbage to a large nonstick roasting pan or baking sheet. In a separate dish, mix together balsamic vinegar, mustard, and date syrup. Toss marinade evenly with cabbage. Sprinkle with salt and pepper. Roast cabbage uncovered for 40 to 45 minutes until tender.
Remove from oven. If desired, sprinkle with fresh cilantro and drizzle with Creamy Red Pepper Tahini Sauce before serving.
Serve warm.
CREAMY RED PEPPER TAHINI SAUCE *
1 medium red bell pepper, roughly chopped
1 clove garlic, minced
3/4 cup tahini
1/2 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
Instructions
Heat a large nonstick skillet over high heat. Add bell pepper, and sauté just until tender. Add garlic and continue sautéing for just another moment or two, until you can smell the garlic. Remove from heat.
In a high-powered blender (like a Vitamix) process red pepper and garlic with tahini, water, lemon juice, salt, and pepper until smooth.
* Recipe adapted from The Institute of Lifestyle Medicine’s “Red Tahini Spread”.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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