Serves 4 as a side to a larger meal.
- ½ white cabbage
- 2 tbsp vegetable oil
- 2 tbsp white miso
- 2 tbsp maple syrup or honey
- ½ cup water
Green tahini sauce:
- 1 cup hulled tahini
- 2 cloves garlic
- 1/2 cup each of picked coriander, mint, parsley
- 1 cup water
- Juice 1 lemon
- Salt & pepper
- 1 tbsp za’atar spice
- Preheat an oven to 180°C.
- Cut the cabbage in half to create two wedges.
- Heat a frying pan over a high heat. Season the cabbage, add the vegetable oil and cabbage to the pan and cook to caramelise the cut sides. Place in a deep baking try lined with baking paper, cut side up. Mix the miso, maple or honey and water and pour over the cabbages.
- Cover with baking paper and foil. Bake for 1 hour then remove the foil and spoon any juices back over the cabbage. Place back in the oven uncovered for another 10 minutes. Check for doneness by piercing the cabbage with a small knife. It should give little resistance.
- For the tahini sauce, blend all ingredients together to make a smooth sauce.
- To serve, spoon the green tahini over the cabbages and sprinkle on the za’atar.