Cabbage Steaks with Jerusalem Grill Spice
Servings: 6 servings
Calories: 206kcal
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Ingredients
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 Jamie Geller Jerusalem Mixed Grill Spice Seasoning
- 1 teaspoon salt
- 2 teaspoons Jamie Geller Silan, date syrup
- Zest from 1 lemon
- 2 cloves garlic minced
- 1 green cabbage cut in half and then in thick slices
- Fresh dill and sumac for garnish
Instructions
Amba-tahini dressing
- 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
- Prepare seasoning paste. Place olive oil, Jerusalem Mixed Grill Seasoning, salt, date syrup, lemon zest, and garlic in a bowl and mix it well.
- Preheat the oven to 420F.
- On a sheet pan place cabbage slices.
- Using a brush, spread the seasoning paste on top of each cabbage slice.
- Roast it in a preheated oven on 420F for 25 minutes or until the cabbage is soft, golden, and crispy.
- Take a nice round plate and arrange the roasted cabbage steaks on the plate.
- Drizzle the Amba-tahini dressing on top.
- Garnish with fresh dill leaves and sumac.
Video
Nutrition
Calories: 206kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 809mg | Potassium: 334mg | Fiber: 5g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 58mg | Calcium: 86mg | Iron: 1mg