This is my new favorite meal. This is perfect for summer when you don’t want to eat anything too heavy. This one will be sure to be a crowd-pleaser. You can add more flavors if you want to experiment. I enjoy this a lot with Brocollini and snow peas.
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Ingredients
- 1 head of cabbage sliced into 1 inch steaks
- 1 clove of garlic
- 1 tablespoon of extra virgin olive oil
- 4 tablespoons of tahini
- 1 tablespoon of lime juice
- Salt and Pepper for taste
- 6 tablespoons of coconut milk
- 1 tablespoon of extra virgin olive oil
- Garnish: diced chilli peppers and sesame seeds, if desired
Instructions
- First, preheat the oven to about 400 degrees F, then prepare the cabbage steaks. Rub the garlic generously on the cabbage and then coat with olive oil.
- Then season with pepper and salt to taste. Transfer the cabbage to a baking sheet and arrange them side by side.
- Transfer to the oven and bake for about twenty five minutes until browned on all sides. Flip halfway while cooking.
- Mix the mustard, tahini, coconut milk, lime juice, and olive oil in a blender. Blend until a smooth sauce is formed.
- Serve the cabbage steaks with sauce. Sprinkle the diced chili pepper and sesame seeds on it.