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Home » Side Dishes » Roasted Red Cabbage with Tahini, Goat Cheese, Nuts & Seeds

Published: Nov 21, 2020 by Karly · This post may contain affiliate links

Roasted Red Cabbage with Tahini, Goat Cheese, Nuts & Seeds

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Round out your Mediterranean-themed Thanksgiving feast with some fantastically flavored Roasted Red Cabbage! Topped with tahini, soft, crumbly goat cheese, and an assortment of crunchy nuts and seeds, this simple side dish will wow the crowd, however big or small, this holiday season. Serve alongside salt-roasted sweet potatoes, maple tahini acorn squash, and a beautiful za’atar dijon smoked turkey for the perfect dinner.

roasted red cabbage with tahini, goat cheese, nuts and seeds on a plate

Why Make This Roasted Red Cabbage?

This is another recipe I first had when I traveled to Israel, and it was so simple, and so delicious, I thought it would make the perfect addition to a Mediterranean-themed Thanksgiving feast.

  • It may take longer than normal dishes, but it’s very hands-off.
  • You can both roast and boil the cabbage on the Cuisinart Twin Oaks Pellet & Gas Grill by utilizing the extra burner beside the gas grill!
  • The cabbage can be prepared ahead of time and heated back up before serving.

two images: roasted red cabbage ingredients from above, and from the side

What’s In This Red Cabbage Recipe?

  • fresh red cabbage
  • olive oil
  • sea salt & pepper
  • tahini
  • goat cheese
  • nuts & seeds

two images: red cabbage on the gas grill, red cabbage after roasting

How To Make Roasted Red Cabbage

You’re going to boil the cabbage first in a large pot until soft. If you’ve never boiled red cabbage before, you’ll enjoy it, because the water turns blue, then deep purple!

Once soft, you cut the cabbage in half and place it on a parchment-lined baking sheet, drizzle it with olive oil, salt and pepper, then toss it on the gas side of the Cuisinart Twin Oaks Grill and essentially…forget about it.

Yes, that’s right! You want it to blacked all around the outside and the top!

roasted red cabbage with tahini, goat cheese, nuts and seeds on a platter

How To Serve This Side Dish

If you’re serving it right away, you want to gently break apart each half of cabbage, like unfurling a flower. This loosens the pieces, making it easier for the toppings to get into all the spaces between leaves, plus, it’s easier to cut and pull and serve between many people.

Drizzle with a hearty amount of tahini, then sprinkle with crumbly goat cheese and an assortment of nuts and seeds.

I personally used:

  • marcona almonds
  • cashews
  • pepitas
  • sunflower seeds

If you aren’t serving this right away, gently pack away the cabbage halves and store them in the fridge, then reheat in a 400-degree oven or on the grill on medium-low, then plate as listed above!

karly gomez holding a plate of roasted red cabbage ready to be served

Roasted Red Cabbage with Tahini, Goat Cheese, Nuts & Seeds

Round out your Mediterranean-themed Thanksgiving feast with some fantastically flavored Roasted Red Cabbage! Topped with tahini, soft, crumbly goat cheese, and an assortment of crunchy nuts and seeds, this simple side dish will wow the crowd, however big or small, this holiday season. Serve alongside salt-roasted sweet potatoes, maple tahini acorn squash, and a beautiful za'atar dijon smoked turkey for the perfect dinner.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Gluten Free, Salad, Side Dish
Cuisine: Appetizer, Gluten Free, Mediterranean, Middle Eastern
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 12
Calories: 413kcal
Author: Karly Gomez

Ingredients

  • 3 whole red cabbage
  • 6 tablespoons olive oil
  • sea salt to taste
  • black pepper to taste
  • 1 cup tahini
  • ½ cup goat cheese
  • 2 cups assorted nuts and seeds

Instructions

  • Add whole cabbage to a large pot and fill with water. Bring to a boil and cook until soft, about 1-1.5 hours. If water doesn't cover cabbage completely, rotate the cabbage occasionally to cook evenly.
  • Preheat the gas side of the Cuisinart Twin Oaks Pellet & Gas Grill to high. Once soft, remove cabbage from water and drain. When cool enough to handle, slice each head of cabbage in half and place, cut side up, on a parchment paper-lined baking sheet. Drizzle each half with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Place on the grill and let roast until the outside leaves and the tops are blackened, about 1 hour or so. Remove from the grill and let cool for a few minutes.
  • When ready to serve, gently break apart each cabbage half, then drizzle with tahini, sprinkle with crumbled goat cheese, then toss nuts and seeds over the top. Serve hot.

Notes

  • use whatever nuts and seeds you have on-hand, though I personally used marcona almonds, cashews, pepitas (pumpkin seeds) and sunflower seeds.
  • For more tang, swap the goat cheese with thick, full-fat greek yogurt, or some fresh labneh

Nutrition

Calories: 413kcal | Carbohydrates: 26g | Protein: 12g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 101mg | Potassium: 745mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2452IU | Vitamin C: 120mg | Calcium: 153mg | Iron: 4mg
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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