Za’atar & Parmesan Roasted Cabbage Wedges

For the Cabbage Wedges:

• ▢ 2 large heads caraflex cabbage, (may use traditional round cabbage if preferred)
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons za’atar seasoning
• ▢ 2 cups shredded Parmesan cheese , (or vegan Parmesan)

For the Tahini Yogurt Sauce:

• ▢ ½ cup unsweetened plain yogurt , (regular or dairy-free)
• ▢ 2 tablespoons tahini
• ▢ 1 tablespoon fresh lemon juice
• ▢ 2 teaspoons ground cumin
• ▢ ¼ teaspoon kosher or fine sea salt
• ▢ 1 tablespoon water , (to thin, if desired)

• Preheat the oven to 400°F. Wash the cabbages and slice them into wedges, keeping a portion of the core on each slice so the cabbage holds together in one piece. Place each wedge on a parchment-lined baking sheet. Drizzle each wedge with olive oil.
• In a medium bowl, mix the za’atar seasoning with the shredded Parmesan cheese and stir to combine. Top each cabbage wedge generously with this mixture and roast for 25-30 minutes, until the edges are crispy.
• While the cabbage wedges are roasting, whisk together all the tahini yogurt sauce ingredients in a small bowl and set aside. Serve the cabbage warm with the tahini yogurt sauce drizzled over top.

Nutrition