Spiced Cabbage Steaks

Cabbage deserves a turn in the spotlight. Roasted with a sweet-savoury spice paste, these thick slices get golden at the edges before a generous drizzle of amba-tahini dressing. Finish with fresh dill and Never Not Eating Sumac S&P for a bright, tangy lift, and serve as a side or the centre of a vegetable-filled spread.

The Stuff:

Amba-tahini dressing

• 1 Clove garlic
• Handful of chives and dill leaves
• 1 Teaspoon salt
• 1/3 Cup tahini
• 1 Teaspoon Amba
• 3/4 Cup cold water

Cabbage

• 1/4 Cup olive oil
• 1 ½ Teaspoons Never Not Eating spice of choice (other than Hawaij which would not work here)
• 1 Teaspoon salt
• 2 Teaspoons silan
• Zest from 1 lemon
• 2 Cloves garlic, minced
• 1 Green cabbage, cut in half and then in thick slices
• Fresh dill and Never Not Eating Sumac S&P, for garnish

The Method:

Amba-tahini dressing

1. In a food processor add garlic, chives, dill, salt, tahini, amba and water, and process into a smooth dressing. If the dressing is too thick, add some water to dilute it.

Cabbage

1. Prepare seasoning paste. Place olive oil, Never Not Eating spice, salt, date syrup, lemon zest, and garlic in a bowl and mix it well.
2. Preheat the oven to 420°F.
3. On a sheet pan place cabbage slices.
4. Using a brush, spread the seasoning paste on top of each cabbage slice.
5. Roast it in a preheated oven on 420°F for 25 minutes or until the cabbage is soft, golden, and crispy.
6. Take a nice round plate and arrange the roasted cabbage steaks on the plate.
7. Drizzle the Amba-tahini dressing on top.
8. Garnish with fresh dill leaves and Never Not Eating Sumac S&P.