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Charred Sugarloaf Cabbage with Hummus, Tahini, Almonds & Mint

by Tom Walton
sideveganvegetarianhealthy
Yield: Serves 4
Source: https://www.tiktok.com/t/ZP8pp3HRs

Ingredients

produce
  • 1/2lemon(to serve)
  • 2 clovegarlic(finely grated)
  • lemon juice
  • 400g tincooked chickpeas(rinsed, drained)
  • 1 clovegarlic
  • lemon juice
  • mint(finely sliced)
  • 1sugarloaf cabbage(quartered)
pantry staple
  • 4 tbspextra virgin olive oil
  • 2 tbspza’atar
  • 1 tspsmokey paprika
  • 2 tbsppomegranate molasses
  • salt
  • pepper
  • 1/3 cuptahini
  • 1/3 cuptahini
other
  • 1/2 cupshaved almonds(toasted)

Instructions

  1. Preheat an oven to 220C.
  2. Place a large frying pan over medium-high heat, add half the olive oil and 2 pieces of cabbage on a cut side. Cook for 3-4 minutes, then flip to the other cut side and caramelise for another 3-4 minutes. If you have a weight, heavy pan or even a brick wrapped in foil, use this to help weight the cabbage down if needed.
  3. Repeat with the remaining cabbage then transfer all pieces to a tray and season with salt and pepper. Roast for 45 minutes to 1 hour until the cabbage becomes quite soft when a small knife is inserted into a piece. Let the cabbage rest to serve it warm or room temp.
  4. For tahini sauce, combine the tahini, garlic, lemon, ¼ - 1/3 cup water, and seasoning to taste. Set aside.
  5. For the hummus, combine the chickpeas, garlic, tahini, lemon, 1/3 cup water, salt, and pepper in a small food processor or blender and blend to a smooth consistency.
  6. Cut the core from the cabbage wedges, spoon the hummus over a large plate and lay the cabbage over. Spoon over the tahini sauce, then hit it with za’atar, paprika, pomegranate molasses, almonds, mint, and a little drizzle of extra virgin olive oil.