Courtesy of Kulinaria Recetas
A simple yet impressive vegetarian dish: thick slices of cabbage roasted to caramelized perfection, paired with a bright, garlicky hummus. This makes a delicious main, side, or part of a mezze-style spread.
Ingredients
For the roasted cabbage
- ½ large cabbage (cut into thick slices)
- Olive oil, to taste (about 3–4 tbsp)
- Juice of ½ lemon
- 2 tbsp Balsamic vinegar (for drizzling)
- 1 tbsp Mustard
- 1 tsp Maple syrup or Honey
- 3 garlic cloves
- Herbs & spices: smoked paprika, ground red pepper, thyme
- Fresh parsley, chopped (for garnish)
For the hummus
- About 1½ cups cooked chickpeas (approximately 1 can)
- Olive oil (to blend and for roasting)
- Juice of ½ lemon (plus extra from above for cabbage)
- Salt & pepper, to taste
Instructions
- Preheat your oven to 200 °C (390 °F). Wash and cut the cabbage into slices about 2 cm thick.
- In a bowl, mix olive oil, a splash of balsamic vinegar, mustard, juice of ½ lemon, a teaspoon of honey, chopped parsley, smoked paprika, chili, thyme, salt, and pepper. Add halved garlic clove.
- Place the cabbage slices in a baking dish. Brush them generously with the marinade. Season with salt and pepper. Roast in the oven for about 20 minutes, until the edges begin to brown and the cabbage is tender.
- While the cabbage roasts, add cooked chickpeas, olive oil, lemon juice, garlic from the marinade, salt and pepper to a food processor. Blend until smooth. Adjust seasoning and add a bit of water if needed to reach your desired consistency.
- Once the cabbage has roasted initially, spread some of the hummus mixture on top or alongside and return to the oven for a few more minutes to meld flavors and warm through.
- On a platter, spread a layer of hummus, arrange the roasted cabbage on top, garnish with parsley, an extra squeeze of lemon, and a drizzle of olive oil or balsamic vinegar. Enjoy warm!
Nutrition facts per serving (300 g or 10.6 oz)
Calories 322 kcal, Fat 21.4 g, Saturated Fat 3.1 g, Carbohydrates 28.5 g, Dietary Fiber 9.4 g, Sugars 8.2 g, Protein 9.1 g, Sodium 415 mg, Calcium 112 mg, Iron 3.2 mg, Potassium 585 mg, Vitamin C 62.4 mg.