In a hot oven, pointed cabbage develops tender, sweet inner leaves and deeply caramelized edges. Cool tahini yogurt, bright pomegranate and toasted sunflower seeds bring creaminess, acidity and crunch.
Pointed cabbage is sturdy enough to roast in wedges, but cooks more quickly than a large round white cabbage. The core holds the leaves together as the cut sides brown. In a hot oven, moisture evaporates from the outside and the natural sugars caramelize, making the cabbage sweeter with roasted, slightly bitter edges. Cut the wedges through the core and place them cut-side down on the baking sheet. This helps them hold their shape and make good contact with the hot metal.
The sauce balances the roasted flavor. Tahini is ground sesame seeds and can taste quite strong and a little bitter on its own. Yogurt softens the sauce, lemon juice adds freshness, and a little water makes the tahini easier to stir. Add the water gradually: tahini can thicken at first before becoming smooth. Use plain Greek yogurt for a rich sauce, or regular full-fat yogurt if you want a thinner dressing. A small clove of garlic adds extra bite; leave it out if you want to keep the cabbage more subtle.
Pomegranate seeds add juicy acidity and a little crunch. They’re especially handy when pomegranates are readily available; out of season, you can replace them with small cubes of crisp apple or a few spoonfuls of coarsely chopped sour cherries. This changes the character of the dish, but keeps its fresh contrast. Mint adds a cool, herbal note. Chop the leaves just before serving so they retain their aroma. The sunflower seeds are briefly toasted in a dry frying pan: keep an eye on them and shake the pan regularly, as small seeds brown quickly.
Serve the cabbage as a side dish with, for example, lentils, fried fish or roast chicken, or make it a light meal with bread and an extra helping of yogurt. The sauce and toppings are also good at room temperature, but add them just before eating so the cabbage edges and seeds keep their texture. Store leftovers covered in the fridge and eat them within two days. Reheat the cabbage in an oven at 180 °C; you can also use the microwave, though the roasted edges will soften.
Preheat the oven to 220 °C (conventional) or 200 °C (fan). Line a baking sheet with parchment paper.
Cut the pointed cabbage lengthwise through the core into six wedges. Place the wedges on the baking sheet with a cut side facing up. Brush them with the olive oil and sprinkle with the salt and a little black pepper.
Roast the cabbage for 25–30 minutes, until the core is tender and the cut sides have deep golden-brown edges. Carefully turn the wedges over halfway through.
Meanwhile, stir together the yogurt, tahini, lemon juice and grated garlic. Gradually whisk in the cold water until the sauce is easy to spoon. Season with black pepper.
Toast the sunflower seeds in a dry frying pan over medium heat. Shake the pan regularly and take the seeds off the heat as soon as they’re golden brown.
Spread the tahini yogurt over a serving platter or spoon some onto the plates. Arrange the roasted cabbage on top and finish with the pomegranate seeds, sunflower seeds and mint.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.