Inspired by videocabbageharissa
Charred Cabbage in Spiced Tomatoes with Tahini
Cabbage wedges roasted until tender and caramelized, served over a smoky harissa-spiked tomato sauce and finished with a bright lemon tahini drizzle. A cozy, plant-based main or side.
Cabbage wedges roasted until tender and caramelized, served over a smoky harissa-spiked tomato sauce and finished with a bright lemon tahini drizzle. A cozy, plant-based main or side.
15 min
Prep time
40 min
Cook time
55 min
Total time
4 servings
Yield
Ingredients
15 ingredientsPer serving280 kcal
- Fat
- 19g
- Carbs
- 24g
- Protein
- 7g
Whole recipe (4 servings): 1120 kcal
- 1 medium green cabbage (about 2 lb / 900 g), cut into 8 wedges
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp harissa paste
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 1/2 cup vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 2-3 tbsp water, to thin tahini
- 1/4 cup chopped fresh parsley, for garnish
Method
7 steps- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Brush cabbage wedges all over with 2 tbsp olive oil and season with 1/2 tsp salt and pepper. Arrange cut-side down on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until edges are browned and cabbage is tender. Use tongs and a spatula to turn carefully; avoid touching the hot pan.
- While cabbage roasts, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and harissa; cook for 1 minute until fragrant. Stir in diced tomatoes, vegetable broth, smoked paprika, cumin, and remaining 1/2 tsp salt. Simmer for 10-15 minutes, until slightly thickened.
- In a small bowl, whisk tahini, lemon juice, and enough water to make a pourable sauce. Season with a pinch of salt.
- To serve, spread tomato sauce on plates, top with roasted cabbage wedges, drizzle with tahini sauce, and sprinkle with parsley.
Recipe notes
Helpful tips
- For extra char, broil cabbage for 2-3 minutes at the end, watching closely.
- Adjust harissa amount to taste; it can be spicy.
- Tahini sauce will thicken as it sits; add more water as needed.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large skillet
- Tongs
- Spatula
- Small bowl
- Whisk
- Knife
- Cutting board
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or microwave.
Additional tips
- Hot baking sheet and skillet can cause burns; use oven mitts and keep hands away from hot surfaces. Cabbage may release steam when turned; use long tongs.
Recipe inspiration
Inspired by Rainbow Plant Life
Estimated nutrition
Per serving: 280 calories
Fat: 19 g · Carbs: 24 g · Protein: 7 g
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