Curry cabbage steak
This curry tahini marinade will take your cabbage to the next level! It’s so delicious and anti-inflammatory win-win
medium size cabbage
1-2 lemon juice
Rosemary & thyme (optional for garnish)
Salt & pepper to taste
Preheat oven to 425F
Slice cabbage into 6 big thick pieces ( like you would cut watermelon wedges)
Place cabbage steaks in one layer on parchment paper ( always make sure the paper doesn’t touch the oven )
In a medium mixing bowl, combine: 1/2 cup curry tahini, 1 lemon juice, 1/4 cup cold water, sprinkle salt, and mix well, try it and adjust consistency if needed (if too diluted, add tahini, too thick, add water/lemon juice )
Brush the cabbage steak with the curry tahini sauce, and garnish with rosemary and thyme.
Grill for 10-20 minutes or until crunchy from the outside and soft inside
I highly recommend serving hot and drizzling more curry tahini or any flavors of my tahini dressing on top, garnish with green herbs & enjoy.