Roasted cabbage and Brussels sprouts with crispy herbs and tahini dressing from Life in Balance: A Fresher Approach to Eating (page 55) by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tmjellicoe on November 07, 2024

    I served this as a hot side dish. I didn’t fully adhere to this recipe as I only had cabbage, no Brussels sprouts or herbs but it still works as the roasting oil mixture and after drizzle are the fun components. The thing to watch is how tight the cabbage is. Mine was very compact so I had to modify how I roasted it; had to break apart the wedges so it cooked better. The tahini dressing after would also be good on a Mediterranean bowl.

  • Frogcake on May 27, 2017

    I thought this salad had interesting tastes -cabbage and brussel sprouts roasted in a honey lemon drizzle, tossed with what I consider to be fairly strong herbs (sage, marjoram, and oregano all crisped), then served with a yogurt tahini dressing. Really, this salad has two dressings that work well together, in my view. Although they are related, I would have never thought to serve cabbage and brussel sprouts together. I think the key here is the type of cabbage you choose, which she doesn't specify. I used Napa, which is sweeter and more pleasant roasted than the generic cabbage heads she may be referring to in the recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.