My mother in law cabbage curry
Cabbage curry shawarma style
Fun fact: curry tahini is inspired by my mother-in-law, this combination started in her kitchen, and now I am sharing this delicious anti-inflammatory creaminess with all of you!
This recipe is a must-try.
One medium-sized cabbage
4tbs curry tahini
2 tbsp water
1 tbsp olive oil
Salt & pepper to taste
highest recommend parchment paper
- Preheat oven to f375
- Parchment paper on your baking tray
- Slice cabbage into thick strips, add olive oil & water, mix well, and bake for 30-40 minutes until it’s completely soft.
- Turn oven to broil at F 400 for the last 5 minutes until your cabbage is golden brown ( be careful not to burn it )
- Remove from the oven and drizzle curry tahini when it’s hot. Mix well, taste, and add salt and pepper to taste ( I added an extra drizzle of tahini ), serve warm, incredibly delicious.
You can keep leftovers for up to 3 days in the fridge, delicious as a cold salad as well
You can add any protein on top
You can use any flavor of tahini, but the curry one is WOW