Roasted Cabbage with Apple Tahini with Chestnut Vinaigrette

This is a slightly involved recipe perfect for a dinner party side dish or served plated with a piece of seared fish or roasted pork loin.

Print this page


1 head green cabbage, cut into 1/8ths core left intact
1/2 cup apple sauce
1/4 cup apple cider vinegar
1 cup tahini
1/2 cup peeled and chopped chestnuts or pecans
3/4 cup olive oil
1/2 cup red wine or sherry vinegar
10 sprigs parsley, roughly chopped


  1. Heat oven to 450F
  2. Lay the cabbage on a baking sheet, drizzle with olive oil, and season with salt and pepper and roast until the leaves are frilly and starting to brown
  3. Meanwhile, whisk together the apple sauce, apple cider vinegar, tahini and big pinch of salt to make a creamy paste adding a splash of water as needed to bring it together
  4. In a separate jar combine the nuts, vinegar, olive oil, parsley, and a big pinch of salt and shake to combine
  5. Spoon the tahini mixture on a platter, top with the cabbage, and then spoon the vinaigrette over the whole thing