Like broccoli, cauliflower, collards and kale, cabbage is a cruciferous vegetable. One of my favourite veggies for lots of reasons including: high anti-oxidants, pre-biotics, vitamin K, B6 and plant based calcium.
- 1 head of green cabbage
- 2 Tbsp virgin coconut oil, melted
- sea salt + pepper, to taste
- 1-2 cloves fresh garlic, pressed or finely minced
- 1/4 cup almond butter
- 1/4 cup water
- Juice of 1/2 a lemon
- 2 Tbsp coconut aminos
- 2 tsp. sesame oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup mint, chopped
- 1/4 cup raw pistachios, shelled
- Lime wedges, for garnish
- Preheat oven to 425 degrees. Cover a baking sheet with parchment paper and set aside.
- Chop cabbage into wedges. Remove as much of the core as your can. Place the wedges onto lined baking sheet + drizzle with coconut oil. Spice up the wedges with sea salt, pepper and prepared garlic. I used each pretty liberally.
- Roast cabbage for 12 minutes. Remove pan from the oven, flip each piece of cabbage, and pop back in oven to roast for an additional 8 minutes.
- While cabbage is roasting, make your dressing: In small sauce pot, add almond butter, water, lemon juice, coconut aminos + sesame oil, and heat on medium. Stir constantly as it heats up, and remove from heat once it combines to a creamy sauce. If too thick, simply add more water a Tbsp. at a time until it reaches your desired consistency.
- Remove cabbage from the oven and drizzle with almond sesame dressing. Top with fresh cilantro, basil + mint, and pistachios.
Serve with fresh and juicy lime wedges + enjoy.