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Roast Cabbage with Tahini Brown Butter

Aran Connolly
A quick and tasty plant-based dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • 1/2 Green Cabbage cut into 3 equal wedges
  • 1 Tbsp Oil
  • 2 tsp Red Wine Vinegar
  • 2 tbsp butter
  • 2 Tbsp Tahini
  • 1/2 lemon juice
  • Salt and Pepper

Instructions
 

  • Heat Oven to 400 F
  • In a 10" non-stick or Cast Iron pan add oil
  • Lay the cabbage wedges evenly in the pan.
  • Season with salt and pepper.
  • Heat over medium flame for about 6-8 minutes until the cabbage develops a bit of char. Flip and put into the oven.
  • Roast for about 10 minutes until the cabbage is tender. Poke a knife or fork through the thickest part, if it comes out without pulling it is cooked.
  • Remove the Cabbage from the pan and add the butter to the same pan.
  • Gently swirl or stir the butter to obtain a nutty brown. Remove from heat and add the tahini
  • Adjust the seasoning and add the lemon juice.
  • Douse the cabbage with the sauce and enjoy.

Notes

  • Starting the cabbage in cold oil is key to achieving a beautiful roasted effect.
  • You could easily switch the cabbage for brussel sprouts halved.
    • Keyword Plant Based, Vegetarian