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Ottolenghi’s Roasted Cabbage Recipe Review: Sunflower Tahini & Grapefruit Dressing
We usually trust Ottolenghi implicitly—his vibrant flavor combos rarely disappoint. But with his Roasted Cabbage Recipe with Sunflower Tahini & Grapefruit Dressing, we hit a bit of a culinary snag.
Ottolenghi Roasted Cabbage: What We Loved (Separately)
Here’s the scoop: each element on its own? Chef’s kiss.
- Sunflower Tahini Recipe: Nutty, creamy, and aromatic from the ginger and garlic—perfect as a versatile sauce or dip.
- Grapefruit Dressing Recipe: Bright, zingy, and perfectly balanced between sweetness and acidity. Ideal over crisp greens or roasted vegetables.
Why the Roasted Cabbage Combo Fell Short
Together, these delicious components felt a bit like talented actors cast in the wrong film. The roasted cabbage itself was rather bland, and sadly neither the sunflower tahini nor the grapefruit dressing could save it. The textures and flavors clashed more than complemented, leaving us longing to enjoy each component separately.
Silver Lining: Crispy Cabbage Topper Recipe
Fortunately, our leftover creativity (shoutout Révolution Réchauffé!) saved the day. Frying the leftover roasted cabbage in olive oil with nutritional yeast, curry powder, salt, and pepper, we whipped up a Crispy Cabbage Topper—a crunchy, flavourful sensation that was an absolute winner.
Should You Try Ottolenghi’s Roasted Cabbage Recipe?
✰✰.5 star girl BYE
For the original cabbage recipe, maybe not. However, the sunflower tahini and grapefruit dressing are definite keepers. We recommend using the sunflower tahini on grain bowls or roasted veggies, and the grapefruit dressing on virtually anything else for a bright, citrusy kick.
Sometimes kitchen mishaps lead to delicious discoveries, and this crispy cabbage remix is one we’re glad to have stumbled upon. For your next cabbage culinary adventure, skip straight to our Crispy Cabbage Topper instead.
Get the Crispy Cabbage Topper Recipe Here!
#OttolenghiRoastedCabbage #CabbageRecipe #SunflowerTahiniRecipe #GrapefruitDressingRecipe #MoodyEater #RecipeReview #CookingAdventures #LeftoverRemix
Cabbage with Sunflower Tahini & Grapefruit Dressing
Equipment
- 1 Baking sheet
- 2 Small bowls
- 1 blender
Ingredients
For the sunflower seed tahini
- 100 g sunflower seeds, toasted
- 1 tbsp olive oil
- 2 small garlic cloves, roughly chopped
- 10 g ginger, peeled and roughly chopped
- 1 lemon, juiced to get 2 tbsp juice
For the dressing
- ½ grapefruit, 170g, zested, and juiced to get 2 tbsp juice
- 2 tsp soy sauce
- 2 tsp honey
- 2 tsp green nori sprinkle
- 80 ml olive oil
For the cabbage
- 2 large sweetheart cabbages, quartered (900g)
- 2 tbsp olive oil
To serve
- 30 g Ottolenghi Green Harissa, Chilli Sauce, or other similar
- 10 g picked dill
- fine sea salt
Instructions
- Begin by making the sunflower tahini. Place everything into a blender along with ½ teaspoon salt and blitz on high speed until broken down. Continue blitzing and stream in 130 millilitres of water until smooth. Place in the fridge to thicken.
- To make the dressing, whisk together all the ingredients. Set aside.
- Preheat the oven to 230C fan.
- Toss the cabbage with the olive oil and 1 teaspoon salt and lay on a parchment lined baking tray, cut side up. Place in the oven for 15 minutes. Remove and set aside to cool slightly.
- To assemble the salad, remove and discard the core from the cabbage wedges and separate the leaves, then toss with the dressing. Spoon the tahini onto the base of a serving platter, then arrange the cabbage on top. Dot the chilli sauce around using a teaspoon, then finish by sprinkling the picked dill. Serve immediately, and enjoy.
Notes
This dish is inspired by one of our dishes on the menu at ROVI and our restaurant in Geneva. If you can get your hands on some, this dish also works wonderfully with fresh bergamot; just zest and juice the whole fruit to give you 2 tbsp of juice. – Ottolenghi Original recipe can be found here
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
