Name: Roasted Cabbage Salad with Arugula
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: Cabbage — 1 pcs; Olive oil (для капусти) — 30 ml; Salt — 10 g; Ground black pepper — 1 g; Arugula — 50 g; Olive oil (для заправки) — 45 ml; Tahini — 30 g; Lemon (один товстий слайс) — 30 g; Honey — 10 g; Water — 30 ml; Dill — 6 g; Capers — 12 g; Panko breadcrumbs — 30 g; Parmesan — 50 g

Roasted Cabbage Salad with Arugula

Spicy roasted cabbage salad with caramelized lemon, cheese, and panko dressing

5.0 (1) 40 min Prep 10 min Cooking 30 min Medium Oven Blender Vegetarian Lunch Dinner Middle Eastern

Cooking

Preheat the oven to 220°C.
Place the chopped cabbage on a baking sheet, drizzle with olive oil, season with salt and pepper. Bake for 25–30 minutes, stirring occasionally, until tender and golden brown.
Remove the cabbage from the oven, add the arugula and toss to combine.
Heat a dry skillet with a few drops of oil over medium-high heat, place a thick lemon slice cut-side down and fry for 2-3 minutes until slightly charred.
In a bowl or tall glass, add olive oil, tahini, dill, water, capers, honey, salt, pepper, and the fried lemon. Blend with an immersion blender until smooth.
In a separate bowl, combine dried panko breadcrumbs, grated parmesan, and coarsely chopped dill.
Arrange the cabbage on a plate, drizzle with the dressing, sprinkle with the panko and cheese mixture, and serve.

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Roasted Cabbage Salad with Arugula

Ingredients

Nutrition

Cooking

Keep this one or cook it