Preheat oven to 375 or grill to medium

1 head of cabbage, green or red, sliced into 1/2″ steaks

Olive oil

salt and pepper

Tahini Lemon Sauce

1/2 c. tahini

1/2 lemon, juiced

1 clove garlic, minced

1/2 cup water (or more if necessary)

Place cabbage steaks on pan filmed with olive oil. Roast in oven about 15-20 minutes until crisp tender. You can put them under the broiler for a minute or so if they haven’t browned. Don’t overcook or it will be soggy. Dress with tahini lemon sauce.

Alternatively, grill, turning over once for about fifteen minutes.

Sauce:

Place tahini, lemon juice and garlic in blender. Turn blender on and add water gradually as needed to reach the consistency you desire. Blend until smooth.

The sauce is a wonderful sauce or dip for any type of vegetable. You can thin it a bit more to use as a salad dressing.