Cooking Wright

Roasted Cabbage with Almond Sesame Sauce & Herbs


1 head of cabbage
2 TBSP melted coconut oil
pepper/salt/granulated garlic
1/4 c salted almond butter
1/4 c water
juice from 1/2 lemon
2 tsp coconut aminos ( I use Braggs aminos)
2 tsp sesame oil
1/4 c fresh cilantro
1/4 c fresh basil
1/4 c fresh mint
1/4 c pistachio meats
lime wedges for garnish


Preheat oven to 425 degrees
1. Chop the cabbage into wedges (remove as much of the core as you can
2. Place on foil lined baking sheet drizzle with coconut oil
3. Add pepper salt and granulated garlic to your taste. don't hold back
4. Roast the cabbage for 12 min -remove flip each piece and coo for 8 more nimutes
5. While the cabbage is roasting , in a sauce pan mix the almond butter water lemon juice aminos and sesame oil. Stir constantly as it heats up. Once it gets hot all of the ingredients will come together and it will turn into a creamy sauce. If it is too thick add more water 1 TBSP at a time until desired consistency.
6. Remove cabbage fron the oven drizzle with sauce. Top with fresh herbs and pistachios. Serve with lime wedges.

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