I'm used to making all my tahini sauces with yogurt and lemon etc.
This did not have any yogurt and for some reason I could not get it to remain smooth. As the picture shows, it was thick and lumpy despite my adding more and more fluids and stirring like crazy. It would look alright and within half a minute it would separate again...
The cabbage itself was kind of bland and rubbery. I think I would prefer slices baked in the oven.
Definitely would benefit from something of a kick.
