When I made this for lunch this wasn’t the first thing that came to mind. In fact I had set my sights on bigger conquests for lunch, that day. But not everything is meant to be and so Roasted Cabbage Wedges with a Tahini Dressing and Fresh Salsa became lunch. And oh so delicious.
I had cabbage to be used up and the biggest decision of the hour was do I cut the cabbage into wedges or thick planks for roasting. Since the leftover cabbage was on the smaller side, I opted to cut it into wedges. Plus it was easier to roll in the olive oil and lemon juice. Tee hee.
I’ve been all about the fresh salsas lately and so I opted to make one to serve along side, or on top of the cabbage. And I’ve been craving the Tahini Dressing I made back in January so I knew it would be a good companion to the cabbage and salsa.
It was a lovely lunch. Almost too much for one but I managed to get through it all.
- 2 cabbage wedges (or ½ quarter green cabbage)
- olive oil
- ½ lemon, juice
- salt and pepper
- Preheat oven to 425F.
- Mix together 1 tbsp each of lemon juice and olive oil. On a plate pour dressing over cabbage wedges turning to ensure cabbage is completely saturated. Sprinkle with salt and pepper.
- Place on parchment paper lined baking sheet and roast for approximately 20-25 minutes. I like my cabbage slightly crunchy. For a softer cabbage cook a little longer.
- Serve with dressing and salsa.