Thick slices of green cabbage roasted until they achieve deeply caramelized edges and a tender heart, served over a smooth, generous lemony tahini sauce.
Ingredients
- 2 pieces whole green cabbage
- 200 g tahini sesame paste
- 2 pieces lemon
- 2 cloves fresh garlic
- 100 ml extra-virgin olive oil
- 180 ml water
- 0.5 bunches fresh flat-leaf parsley
- 2 tbsp sesame seeds
- to taste fine salt
- to taste black peppercorns
Method
- Preheat the oven to 220 °C on convection. Place a large empty baking sheet in the oven so that it is already piping hot when the cabbage is placed on it.
- Remove only the damaged outer leaves of the cabbages. Do not remove the cores: they will hold the slices together during cooking. Rinse the cabbages quickly, then dry them very thoroughly.
- Place each cabbage on its base and cut it vertically into very thick slices, about four centimeters, making sure that each slice retains a part of the core. Reserve the pieces that fall off to roast them around the steaks.
- Coat all sides of the cabbage with olive oil. Season generously with salt and pepper, working a little of the seasoning between the first layers of leaves without pulling the slices apart.
- Carefully remove the hot baking sheet and place the cabbage steaks flat on it, without overlapping. Scatter the detached pieces around them. Contact with the hot metal should cause an immediate sizzle.
- Bake until the underside is deeply colored. Carefully flip each steak with a wide spatula, then continue cooking until the edges are dark brown and crispy, and the tip of a knife easily pierces the center without resistance. If the surface browns too quickly, slightly lower the temperature without covering the cabbage.
- While the cabbage cooks, prepare the sauce. Mix the tahini with the lemon juice, finely grated garlic, and a pinch of salt. The mixture will initially thicken and may appear to separate: this is normal.
- Gradually whisk in the very cold water, whisking constantly. Continue until you have a smooth, supple, and creamy sauce, thick enough to coat the back of a spoon. Adjust the salt and acidity.
- Lightly toast the sesame seeds in a dry skillet, stirring constantly, then remove them as soon as they are golden and fragrant.
- Spread a generous layer of tahini sauce on each plate. Place a piping hot cabbage steak on top, deeply caramelized side up. Add the roasted cabbage pieces, sprinkle with parsley leaves and sesame seeds, then serve immediately.
Nutrition
Per serving
- Energy
- 580.7 kcal
- Protein
- 10.69 g
- Carbohydrate
- 17.57 g
- Fat
- 54.26 g
- Fibre
- 7.72 g
- Calcium
- 110.56 mg
- Iron
- 1.46 mg
- Magnesium
- 32.3 mg
