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Cabbage with sunflower tahini & grapefruit dressing

Roasted cabbage wedges get crisp edges and soft, sweet bites.
Creamy sunflower tahini hugs every leaf, tangy and silky.
Bright grapefruit dressing, chili heat, and dill finish it fresh.

side dish ⏱ 40 min 330 kcal / portion 26.0 g carbs / portion (estimated) vegan soy 🔗 Original source

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Cabbage with sunflower tahini & grapefruit dressing
v5 · rb0e705f985 20260727Z1751 124 ml olive oil 2 pieces cabbage 30 g chilli sauce 10 g dill fine sea salt to taste 🍳 toast and blend sunflower seeds with olive oil, garlic, and ginger; blitz until smooth and stream in water until thick ⏳ blend sunflower tahini further and refrigerate to thicken 🌀 whisk the grapefruit dressing ingredients until smooth 🔥 preheat the oven to 230°C fan 🔪 toss the cabbage with olive oil and salt and arrange cut side up on a lined tray 🔥 ⏱ 15 min bake the cabbage at 230°C fan until tender ⏳ cool slightly the baked cabbage wedges for assembly 🔪 remove and discard the core and separate the cabbage leaves 🌀 toss the cabbage leaves with the grapefruit dressing spoon the sunflower tahini onto the base of a serving platter 🍽 arrange the dressed cabbage on top of the tahini dot the chilli sauce around using a teaspoon 🍽 sprinkle the picked dill over the salad Cabbage Tahini 🥗🎉 100 g sunflower seeds 2 pieces garlic clove 10 g ginger lemon to taste 0.5 pieces grapefruit 2 tsp soy sauce 2 tsp honey 2 tsp green nori sprinkle sunflower seeds, garlic clove, ginger, lemon 15 ml grapefruit, soy sauce, honey, green nori sprinkle 80 ml 30 ml chilli sauce dill
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Preparation steps

  1. toast and blend sunflower seeds with olive oil, garlic, and ginger; blitz until smooth and stream in water until thick
  2. blend sunflower tahini further and refrigerate to thicken
  3. whisk the grapefruit dressing ingredients until smooth
  4. preheat the oven to 230°C fan
  5. toss the cabbage with olive oil and salt and arrange cut side up on a lined tray
  6. bake the cabbage 15 minutes at 230°C fan until tender
  7. cool slightly the baked cabbage wedges for assembly
  8. remove and discard the core and separate the cabbage leaves
  9. toss the cabbage leaves with the grapefruit dressing
  10. spoon the sunflower tahini onto the base of a serving platter
  11. arrange the dressed cabbage on top of the tahini
  12. dot the chilli sauce around using a teaspoon
  13. sprinkle the picked dill over the salad

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