Cabbage with sunflower tahini & grapefruit dressing

side dish · ⏱ 40 min · 4 portions · 26.0 g carbs / portion · vegan · allergens: soy

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
http://flowcooking.food/en-us/recipe/410/cabbage-with-sunflower-tahini-grapefruit-dressing/