Prep Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1headSavoy cabbage(about2pounds)2tablespoonsextra-virgin olive oilplus1/4cup, divided¼cuporange juice1clovegarlic, minced1teaspoonminced shallot1teaspoonwhite balsamic vinegar½teaspoonkosher salt, divided¼teaspoonsugar1/8teaspoonorange blossom waterPinch of crushed red pepper¼cuphazelnuts, toasted and crushed1tablespoonsesame seeds, toasted1tablespoonsumac (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1headSavoy cabbage(about2pounds)
2tablespoonsextra-virgin olive oilplus1/4cup, divided
¼cuporange juice
1clovegarlic, minced
1teaspoonminced shallot
1teaspoonwhite balsamic vinegar
½teaspoonkosher salt, divided
¼teaspoonsugar
1/8teaspoonorange blossom water
Pinch of crushed red pepper
¼cuphazelnuts, toasted and crushed
1tablespoonsesame seeds, toasted
1tablespoonsumac (see Tip)
DirectionsPreheat oven to 375 degrees F. Line a rimmed baking sheet with foil.Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.Meanwhile, whisk the remaining 1/4 cup oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.To prepare za’atar, combine hazelnuts, sesame seeds and sumac in another small bowl.Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za’atar.TipsTip: Made from the tart red berries of the Mediterranean sumac bush, this bright red spice has a fruity, sour flavor. Find ground sumac in Middle Eastern markets, well-stocked supermarkets and online.To make ahead: Refrigerate vinaigrette and store za’atar airtight at room temperature (Steps 3 & 4) for up to 3 days.Originally appeared: EatingWell Magazine, November 2019
Directions
Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.Meanwhile, whisk the remaining 1/4 cup oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.To prepare za’atar, combine hazelnuts, sesame seeds and sumac in another small bowl.Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za’atar.TipsTip: Made from the tart red berries of the Mediterranean sumac bush, this bright red spice has a fruity, sour flavor. Find ground sumac in Middle Eastern markets, well-stocked supermarkets and online.To make ahead: Refrigerate vinaigrette and store za’atar airtight at room temperature (Steps 3 & 4) for up to 3 days.
Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.
Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.
Meanwhile, whisk the remaining 1/4 cup oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.
To prepare za’atar, combine hazelnuts, sesame seeds and sumac in another small bowl.
Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za’atar.
Tips
Tip: Made from the tart red berries of the Mediterranean sumac bush, this bright red spice has a fruity, sour flavor. Find ground sumac in Middle Eastern markets, well-stocked supermarkets and online.
To make ahead: Refrigerate vinaigrette and store za’atar airtight at room temperature (Steps 3 & 4) for up to 3 days.
Originally appeared: EatingWell Magazine, November 2019
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Nutrition Facts(per serving)207Calories18gFat10gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
