Ingredients

The following ingredients have 4 Servings
  • 1 small head cabbage cut into 1 inch steaks
  • 1 clove garlic
  • 1 tablespoon extra virgin olive oil
  • salt/pepper to taste
  • 4 tablespoons tahini
  • 2 tablespoons dijon mustard ((omit for Whole30, Paleo or Vegan))
  • 1 tablespoon lime juice
  • salt/pepper to taste
  • 6 tablespoons coconut milk
  • 1 tablespoon extra virgin olive oil
  • for garnish: sesame seeds and diced chili peppers (optional)

Instruction

  • Preheat oven to 400 degrees F.
  • Rub garlic on both sides of the cabbage steaks, and brush with olive oil. Season with salt and pepper to taste.
  • Without overlapping layer cabbage steaks side by side on a baking sheet. Bake for 20-25 minutes, flipping over halfway until browned on both sides.
  • In a blender combine tahini, mustard, lime juice, coconut milk and olive oil. Blend until smooth.
  • Serve cabbage steaks drizzled with sauce and sprinkled with sesame seeds and diced chili pepper (optional).