Preheat oven to 375 or grill to medium
1 head of cabbage, green or red, sliced into 1/2″ steaks
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.
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.