This crispy cabbage is one of those surprisingly good recipes you don’t expect to love… and then you’re standing at the pan picking at it before it even hits the table. The cabbage gets golden and crunchy in the oven, then it’s tossed in a creamy almond-sesame dressing that’s nutty, savory, and just a little tangy. It’s simple, cozy, and the kind of veggie side that actually feels satisfying — perfect for busy nights when you want something easy but still really, really good.
Ingredients:
- 2 tbsps Almond Butter (runny)
- 1 tsp Apple Cider Vinegar
- 1 tsp Sesame Oil
- 1/4 tsp Garlic Powder
- 1 tbsp Water
- Sea Salt & Black Pepper (to taste)
- 8 cups Savoy Cabbage (shredded)
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Sesame Seeds
Instructions:
- In a small bowl, mix together the almond butter, apple cider vinegar, sesame oil, garlic powder, water, salt, and pepper. Set aside.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Add the cabbage to the baking sheet and add the olive oil, salt, and pepper. Toss to combine, then spread it out in an even layer.
- Cook for 15 to 20 minutes or until the cabbage has browned and is crispy.
- Transfer to a serving bowl and pour the dressing all over. Toss to combine. Top with sesame seeds and divide evenly onto plates. Enjoy!
4 servings
0 Comments