Recipes & Pairings
Sophia Roe’s Seared Cabbage with Orange Tahini Sauce and Hazelnuts
This dish combines elegance and unexpected flavor, with nutty tahini, zesty orange, and crunchy hazelnuts turning seared cabbage into a stunning holiday centerpiece that’s as easy to make as it is to serve!
To be happily enjoyed with a variety of Rioja wines like the Bodegas Murua Fermentado en Barrica 2021, Bodegas Alvia Livius Fermentado en Barrica Rosado 2018, or the Bodegas Muriel Rosado 2023 Rose.
Ingredients:
- 1 head cabbage, quartered
- 1 tbsp grapeseed oil
- 1/4 cup water
- 1/4 cup toasted hazelnuts*garnish
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Cabbage Marinade:
- 2 tbsp miso
- 1/3 cup coconut aminos or soy sauce
- 1/4 cup green onions, chopped
- Juice of two tangerines
- 3 tbsp grapeseed oil
- 1 tsp aleppo pepper
- 1 tsp kosher salt
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Orange Tahini Sauce:
- 1/2 cup tahini
- Juice of 3 tangerines or oranges
- Zest of one tangerine
- 1 tsp dijon mustard
- 2 tbsp olive oil
- 1 garlic clove, zested or finely minced
- 3 tbsp water
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Directions:
In a large dutch oven over medium high heat, add cabbage quarters that have been lightly brushed with grapeseed oil. Sear on both cut sides of the cabbage until deep golden brown. This should take about 3-4 minutes on each side.
While the cabbage is searing, you can whisk together the cabbage marinade. This is what you’re going to brush on the cabbage while it’s cooking.
For the cabbage marinade, whisk together all the ingredients. Using a pastry brush, brush both cut sides of the cabbage generously with the marinade.
Once you have generously coated the cabbage (make sure all the cabbages are facing cut side up in the pot), add the 1/4 cup of water and place a lid on the cabbage. This is what will ensure the cabbages are cooked all the way through without needing to use an oven. Cook with the lid on for about 10 minutes, or until cabbage is tender.
While this is happening you can toast you hazelnuts, and make the orange tahini sauce by whisking together all of the ingredients for the orange tahini sauce. *A note—if the sauce is thicker than you want, feel free to add a few tablespoons of water, orange juice, or grapeseed oil until you get the texture of your choice.
To plate the cabbage, add a big spoonful of tahini sauce to a plate, and top with a cabbage wedge. Carefully brush with tahini sauce, toasted hazelnuts, and enjoy!