Ingredients
Method
- Preheat the oven to 220 °C (top and bottom heat) or 200 °C (convection).
- Heat a large skillet over medium-to-high heat, add the oil, and sear the cabbage wedges on each side for about 2–3 minutes until they are lightly browned. Season with salt and pepper to taste.
- Pour the broth into the pan, cover the pan with a lid, and place it in the preheated oven for 15–20 minutes.
- Remove the lid and bake the cabbage in the oven for another 5 minutes, until it is tender and the liquid has completely evaporated.
- While the cabbage is cooking in the oven, toast the walnuts in a nonstick skillet without oil until they become fragrant, then set them aside.
- Add 1 tablespoon of olive oil to the same pan and heat the capers and olives in it for 1–2 minutes, until they are slightly crispy.
- For the dressing, combine the lemon juice, apple cider vinegar, tahini, Dijon mustard, honey, ginger, salt, and pepper in a bowl. Add the olive oil, stir again, and gradually stir in a little cold water until the dressing is smooth and thin enough. Taste and adjust to your liking if necessary.
- Arrange the cabbage on plates, drizzle with the dressing, and garnish with the capers, olives, walnuts, fresh herbs, and lemon zest. Finally, drizzle with olive oil, season with salt and pepper, and enjoy.
Nutrition
Notes
If you don't have an oven-safe skillet, you can simply sauté the cabbage in a regular skillet and then transfer it, along with the broth, to a baking dish covered with aluminum foil or a matching lid to steam and bake!
