Roasted Savoy Cabbage with Orange Vinaigrette
Ingredients
- 1 head Savoy cabbage about 2 pounds
- 2 tbsps extra-virgin olive oil plus 1/4 cup divided
- ¼ cup orange juice
- 1 clove garlic minced
- 1 tsp minced onion
- 1 tsp white balsamic vinegar
- ½ tsp kosher salt divided
- ¼ tsp sugar
- 1/8 tsp orange blossom water
- Pinch of crushed red pepper
- ¼ cup hazelnuts toasted and crushed
- 1 tbsp sesame seeds toasted
- 1 tbsp sumac Note 1.
Instructions
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.
- Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.
- Meanwhile, whisk the remaining 1/4 cup oil, orange juice, garlic, shallots, vinegar, 1/4 teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.
- To prepare za’atar, combine hazelnuts, sesame seeds and sumac in another small bowl.
- Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za’atar.
Notes
Note 1:Â Made from the tart red berries of the Mediterranean sumac bush, this bright red spice has a fruity, sour flavor. You can find ground sumac in Middle Eastern markets, well-stocked supermarkets, and online.
To make ahead: Refrigerate the vinaigrette and store za’atar airtight at room temperature (Steps 3 & 4) for up to 3 days.