Here the humble cabbage has been elevated to a center piece by simply charing it in the oven and topping it with a tangy yet creamy lemon tahini dressing. To finish it off, sweet, salty, smoky and crunchy nuts and seeds are sprinkled over the top. Delicious!

The roasted cabbage

It really doesn’t matter which type of cabbge you use here – although I would avoid red cabbage. I used Savoy, but January King, Hispi or just a plain White Cabbage would definitley work.

The toppings

The lemony tahini dressing is perfect just drizzled over the top of the roasted cabbage. The nuts have so many flavours: salty, sweet from honey, smokey spice from the paprika, and a slight barbeque flavour from the rosemary. They top this dish so well, despite the fact I could eat them by the handful before they get to the top!

two wedges of charred cabbage with tahini dressing dripping down the side and mixed nuts and seeds on top

Roasted savoy cabbage with lemon tahini dressing and smoked paprika nuts

Here the humble cabbage has been elevated to a center piece by simply charing it in the oven and topping it with a tangy yet creamy lemon tahini dressing. To finish it off, sweet, salty, smoky and crunchy nuts and seeds are sprinkled over the top. Delicious!
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine British
Servings 4 people
Calories 308 kcal

Ingredients
 
 

  • 1 cabbage savoy or king are great here
  • 2 tbsp olive oil
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 4 tbsp pistachio nuts
  • 1 tbsp honey
  • 1 pinch salt and pepper
  • 1 pinch smokey paprika
  • 2 tbsp tahini
  • 1 tbsp water
  • 1 lemon, juiced
  • 2 tsp honey
  • 2 tsp olive oil
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 180 degrees Celsius
  • Cut the cabbage into eigths and brush with olive oil. Place them in the oven for 25 – 30 minutes until beginning to char.
  • Mix the seeds, nuts, rosemary leaves, 1 tbsp of honey, paprika, salt and pepper and place in the oven for 10 minutes and then let them cool.
  • Whisk the tahini, water, lemon juice, olive oil, 2 tsp of honey, and salt.
  • Once the cabbage eigths are beginning to char, serve them topped with the dressing and the seed/nut mixture.

Nutrition

Calories: 308kcalCarbohydrates: 26gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 65mgPotassium: 583mgFiber: 8gSugar: 15gVitamin A: 275IUVitamin C: 87mgCalcium: 117mgIron: 2mg
Keyword cabbage, easily vegan, vegetarian
Tried this recipe?Let us know how it was!