ROASTED CABBAGE WITH TURMERIC TAHINI
Food and cooking are my first loves and what opened me up to the world of nutrition and health. I believe that food can heal physically, emotionally and mentally. Food brings people together, can prevent and treat illness, and provide unmatched joy and comfort.
It is for these reasons that I adore creating and sharing recipes that serve us from both a taste and functional nutrition perspective. I designed this melt in your mouth and incredibly nutritious cruciferous recipe for the Jewish new year of Rosh Hashanah and am excited to share it with you lovelies. It is savory, sweet, warming, fresh, and almost too good to be healthy.
1 head napa cabbage
1 head purple cabbage
4 tablespoons avocado oil
1/2 cup pomegranate seeds
1/4 cup chopped parsley
1 teaspoon turmeric powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup tahini
juice of one lemon
1 teaspoon raw honey
1/2 teaspoon turmeric powder
sea salt and black pepper to taste
Heat oven to 350 F. Wash and cut the cabbage into 1 inch thick slices horizontally. Lay them flat in one layer on a large sheet pan (or 2) and drizzle with oil and make sure all sides are coated. Sprinkle with turmeric, salt and pepper. Place in oven for 50 min-1 hour depending on your oven, flipping them halfway through. The cabbage should be extremely soft and golden when its done.
To prepare the sauce, mix all remaining ingredients together and thin out with water as needed to achieve a thick, but drizzle-able sauce. This can store in the fridge up to 2 days. If it thickens up, thin out with more water.
When ready to serve, layer the cabbage slices in a pretty platter, and drizzle with 1/2 of the tahini sauce. Top with parsley and pomegranate seeds. Use remaining sauce to serve on the side.