Charred Cabbage in Spiced Tomatoes With Tahini
Deeply browned cabbage wedges braised in a warm tomato-spice sauce and finished with lemony tahini.
Serves 4.
Source: Rainbow Plant Life video and NYT Cooking recipe
- Heat heavy lidded pan over medium-high heat
- After searing, cool pan off heat 5-10 min
| 1 1/2 tsp cumin seeds | Toast cumin, remaining oil, medium heat, 1 min | Add shallots and garlic; cook 2 min | Add spices; stir 1 min | Stir in spiced tomatoes and juices | Nestle cabbage into tomatoes over medium-low heat | Cover and simmer 8-10 min | Top cabbage with herbs and lemon | Spoon tahini over cabbage; serve remainder alongside |
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| 2 medium shallots, sliced | ||||||||
| 3 garlic cloves, finely chopped | ||||||||
| 1 tsp paprika | ||||||||
| 1/2 tsp ground coriander | ||||||||
| 1/4 tsp ground cinnamon | ||||||||
| 1/8 tsp freshly grated nutmeg | ||||||||
| 1 tbsp Aleppo pepper or Urfa biber, or about 1/2 tsp red pepper flakes | ||||||||
| 1 tbsp pure maple syrup | Mix maple syrup into tomatoes | |||||||
| 1 (14.5 oz) can diced tomatoes, or 1/2 of a 28 oz can whole peeled tomatoes crushed by hand | ||||||||
| 1/2 medium green or red cabbage, about 1 lb | Cut lengthwise through core into four wedges | Season with half salt; sear 5-7 min | Flip; salt remainder; sear 5-7 min; transfer | |||||
| 3 tbsp extra-virgin olive oil, divided | Heat 2 tbsp oil; reserve remainder | |||||||
| 1 tsp kosher salt, divided | ||||||||
| 1/2 cup chopped cilantro or flat-leaf parsley leaves and tender stems | ||||||||
| Fresh lemon juice | ||||||||
| 1/4 cup well-stirred tahini | Whisk tahini, lemon, maple, garlic, cumin, salt, pepper | Whisk water in 1 tbsp increments until pourable | ||||||
| 2 tbsp fresh lemon juice | ||||||||
| 1 tsp pure maple syrup | ||||||||
| 1 garlic clove, grated or pressed | ||||||||
| 1/8 tsp ground cumin | ||||||||
| 1/4 tsp kosher salt, plus more to taste | ||||||||
| Freshly ground black pepper | ||||||||
| 3 to 4 tbsp ice water, plus more as needed | ||||||||
Notes
- Add a drained can of chickpeas with the tomatoes to make the dish more substantial.
- Serve with cooked grains or thick slices of bread.