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.

Course Appetizer, Gluten Free, Salad, Side Dish

Cuisine Appetizer, Gluten Free, Mediterranean, Middle Eastern

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

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