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.
Ingredients
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
Method
- Heat oven to 450F
- 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
- 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
- In a separate jar combine the nuts, vinegar, olive oil, parsley, and a big pinch of salt and shake to combine
- Spoon the tahini mixture on a platter, top with the cabbage, and then spoon the vinaigrette over the whole thing
