It wasn’t so long ago that I had prepared the butternut squash and onions roasted in the zaatar and sauce, tahina and I loved eating those when good vegetables. Then as the winter resurfaced in the spring makes us wait, why not enjoy it again and again cabbage ?! A friend brought me back spices from Lebanon, so I took the opportunity to cook these little treasures !

In addition if you still, of raw cabbage, you can always make a good coleslaw !

White cabbage, toasted spiced lebanese sauce and tahina

Ingredients (for 2)

  • 1/2 large white cabbage or 1 small
  • 1 tbsp of zaatar
  • 1 c. c. of a mixture of spices lebanese
  • 1 drizzle of olive oil

For the sauce, tahina

  • 3 c. s. of tahin (sesame paste)
  • 2 tbsp water
  • 1 tbsp of lemon juice
  • 1 clove of garlic
  • 1 c. c. of coarse salt

Description

Preheat the oven to 200°.

Cut the cabbage into slices a good centimeter thick and remove the core with a knife, then arrange on a baking sheet. Add the zaatar, spices, and olive oil and then bake for 25-30 minutes.

During this time, prepare the sauce tahina by mixing in a blender garlic, coarse salt and lemon juice. Mix well and then add the water and the tahin and then mix again.

Serve the sauce with the vegetables and enjoy !

Written by Doc

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