Tahini Roasted Cabbage
I have found myself obsessed with cabbage as of late.
And it’s not surprising given this is a naturally cleansing and lightening food, so supportive in clearing excess Kapha as we enter the great thaw of springtime.
Its qualities of light, dry and mobile and predominant taste of astringent make it the perfect food remedy for reducing Kapha. Kapha shows up as heavy, dense, and oily (think mud season) so it needs these opposites in food to pacify.
I often go through food obsessions inspired by attractive produce so alluring that it must be bought, cooked and eaten in bulk. This happened when I saw the cutest cabbages I’ve ever seen at Morning Glory Farm and had to buy 8 of them. I became the Bubba Gump of cabbage - making cabbage soup, roasted cabbage salad, cabbage wraps and my favorite: tahini roasted cabbage. Believe me, you’re going to become cabbage curious after this recipe also.
But I had a teachable moment occur amidst my weeklong love affair with cabbage that feels important to share. I was the busiest I’ve been in many months last week, moving my body in ways I haven’t for a while, making lists, crossing things off, grinding the mental wheels, and traversing three New England states (with cabbages in tow). It was a lot. It was very Vata provoking, as we say. I essentially had built up an excess of all of the same qualities of the cabbage I was gorging myself on.
Any guesses what happened? I got all the Vata problems - insomnia, low back pain, and airy digestion.
I didn’t take into consideration the key teaching of Ayurveda - all foods can be medicine or poison.
I didn’t look to my surroundings, what was going on in my life to give me a clear prescription of what my body actually needed.
I did eventually figure that out and I’ll share the recipe that brought me back into balance with you next week. But this is all to say, it is all a dance of observation, one I am so grateful to be able to witness in myself and others, cabbage farts and all.
INGREDIENTS:
For the Cabbage
2 whole organic green cabbage
1 tablespoon grass-fed ghee
juice of one lemon
1/4 tsp Himalayan sea salt
1/4 cup high quality tahini
For the Yogurt
1/2 cup whole organic Greek yogurt
1/4 cup high quality tahini
white sesame seeds, to garnish
1 tablespoon chopped dill, to garnish
TO MAKE:
Preheat oven to 475F and prepare a baking sheet with parchment paper.
Quarter each cabbage, leaving the core intact. Place them in a heavy bottomed pot or dutch oven large enough to hold them and firmly cover.
Pour 1 1/2 cups filtered water into the pot along with ghee, lemon juice and salt.
Bring to a boil on high, reduce to a heavy simmer and cover to steam until fork tender, about 15 minutes.
Using tongs or a slotted spoon, remove cabbage and place on prepared baking sheet, reserving the cooking liquid in the pot.
Reduce the cooking liquid by half by increasing the heat to high and boiling for 10 minutes.
Remove from heat and whisk in 1/4 cup of tahini.
Drizzle or brush this liquid over the cabbage, thoroughly coating.
Place cabbage in the oven and roast until the edges are crispy and golden, about 20-25 minutes.
Meanwhile, in a small mixing bowl, fold together the yogurt and tahini until thoroughly combined.
To plate, spread a couple spoonfuls tahini yogurt on a plate and nestle roasted cabbage on top. Sprinkle with sesame seeds and chopped dill and serve.