By Izzy
Roasted White Cabbage with a lentil Chimichurri
Roasted White Cabbage with a lentil Chimichurri and the best tahini sauce 👌🏻😋One of my absolute favourite recipe from my cookbook which I always make on repeat because is just so delicious!🫶🏻If you haven’t got a copy yet it’s currently on sale on Amazon Uk for £9.99 and the American version is also available on Amazon US and many other retailers, all the links are in my bio 👆🏻
Serve 4 as a side dish
Ingredients:
1 head white cabbage
1 tsp smoked paprika
2 tbsp olive oil
Salt and pepper to taste
For the lentil Chimichurri:
50g green lentils - rinsed
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp capers - roughly chopped
30g flat leaf parsley - finely chopped
1 shallot - finely chopped
1 tbsp lemon juice
Black pepper
For the tahini dressing:
4 tbsp smooth and runny tahini
1 tsp maple syrup
1 tbsp lemon juice
1 tsp Dijon mustard
2-3 tbsp of water to thin it out
Salt and pepper
Cut the white cabbage into four quarters and remove the sturdy bit at the bottom. Place them on a large baking tray. Sprinkle the smoked paprika, salt, pepper and drizzle with the olive oil. Massage the seasoning into the cabbage slices so they are evenly coated. Roast them in the oven at 180 degrees Celsius for 1 hour.
In the meantime, cook the lentils in plenty of boiling water until they are soft (about 20 minutes). Drain them and allow to cool.
In a large bowl, mix together the chopped shallot, parsley, capers, extra virgin olive oil, vinegar, lemon juice and a generous pinch of salt and pepper. Add in the cooked lentils and combine everything together. Leave to one side.
To make the tahini dressing, simply mix all the ingredients together in a small bowl. Add 2-3 tbsp of cold water to thin it out until you have a runny and creamy consistency.
Remove the cabbage from the oven and serve while still warm with the lentil chimichurri on top and a generous drizzle of the tahini dressing. For an extra spicy kick, add a sprinkle of chilli flakes.
Updated at: Wed, 07 Feb 2024 20:36:05 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
8
Low
Nutrition per serving
Calories345.9 kcal (17%)
Total Fat26 g (37%)
Carbs24.1 g (9%)
Sugars8.1 g (9%)
Protein8.7 g (17%)
Sodium508.2 mg (25%)
Fiber10.2 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 headwhite cabbage
1 tspsmoked paprika
2 Tbspolive oil
salt
to taste
pepper
to taste
50ggreen lentils
rinsed
3 Tbspextra virgin olive oil
1 Tbspred wine vinegar
1 Tbspcapers
roughly chopped
30gflat leaf parsley
finely chopped
1shallot
finely chopped
1 Tbsplemon juice
black pepper
4 Tbsptahini
smooth and runny
1 tspmaple syrup
1 Tbsplemon juice
1 tspdijon mustard
2 Tbspwater
to thin it out
salt
pepper
Instructions
Step 1
Serve 4 as a side dish
Step 2
Cut the white cabbage into four quarters and remove the sturdy bit at the bottom. Place them on a large baking tray. Sprinkle the smoked paprika, salt, pepper and drizzle with the olive oil. Massage the seasoning into the cabbage slices so they are evenly coated. Roast them in the oven at 180 degrees Celsius for 1 hour.
Step 3
In the meantime, cook the lentils in plenty of boiling water until they are soft (about 20 minutes). Drain them and allow to cool.
Step 4
In a large bowl, mix together the chopped shallot, parsley, capers, extra virgin olive oil, vinegar, lemon juice and a generous pinch of salt and pepper. Add in the cooked lentils and combine everything together. Leave to one side.
Step 5
To make the tahini dressing, simply mix all the together in a small bowl. Add 2-3 tbsp of cold water to thin it out until you have a runny and creamy consistency.
Step 6
Remove the cabbage from the oven and serve while still warm with the lentil chimichurri on top and a generous drizzle of the tahini dressing. For an extra spicy kick, add a sprinkle of chilli flakes.
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