Happy Monday everyone! I spent this weekend relaxing, sleeping in, watching West Wing and the Winter Olympics, and celebrating our two friends’ recent engagement. It was a much needed series of events to rest and recharge after the Super Bowl weekend and a long week at work.
But of course, I couldn’t resist making some new recipes! Most of the dishes I tried weren’t even for the blog…just ones I had bookmarked to try at some point. You know I LOVE making new recipes for all of you, but some days I also like to try out what some of the other bloggers have tested, and not worry about getting photos, writing recipes, or cleaning dishes and food styling props ;-)! I got into this whole food blogging world since I love to cook, after all.
Now that I had some solid time to catch up on making my bookmarked recipes, I’m back in full force prepping dishes for this blog. Today’s recipe is the epitome of an easy vegetable dish. Seriously, these Seared Cabbage Wedges are such a fun way to mix it up in the kitchen and experiment with a new veggie.
These wedges also know no [seasonal] bounds. I imagine they would taste just as delicious grilled as they do when they are seared! You can even switch out the freshly squeezed orange juice in the dressing for pineapple or peach juice in the summer. Mmmmm…
Ok, before I get ahead of myself, let’s talk about why cabbage is so nutritious! Most of you are probably aware that fermented cabbage, or sauerkraut, is bursting with probiotics. Probiotics are healthy bacteria that promote optimal gut health and digestion. But regular ol’ cabbage is pretty darn healthy too!
This veggie is filled with vitamins K and C. Eating enough vitamin K promotes healthy blood and enables the blood clotting process. Vitamin C acts as an antioxidant, and can heal damage in the body from dangerous free radicals that result from chronic diseases.
Aside from these delicious Seared Cabbage Wedges, you can also eat more cabbage by making my Crunchy Cabbage Slaw or Beet and Red Cabbage Slaw. But I think you’re going to want to give these a try first…because, well…the dressing…(orange + ginger + tahini = amazing).
Seared Cabbage Wedges with Orange Ginger Tahini
A delicious and light side dish with creative and refreshing flavors. Up your cabbage game with these easy Seared Cabbage Wedges. Vegan, gluten-free, and paleo.
- 1 head cabbage
- 1 tbsp extra virgin olive oil
- 2 cloves garlic minced
For the dressing:
- 1 orange juiced
- 4 tbsp tahini
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1 tbsp ginger finely chopped
Prepare cabbage by slicing into 4 wedges. Remove core as needed.
In a large cast iron skillet, heat olive oil and garlic cloves over medium high heat until garlic is fragrant. Place cabbage wedges in skillet, and cook on each side for 5 minutes until outside leaves become charred and tender. You can cook it for longer, depending on how tender you want it.
While the cabbage is cooking, prepare the dressing by combining all ingredients in a small bowl and whisking together. Drizzle over warm cabbage wedges, and enjoy!
Have a happy and healthy week!