Braised Cabbage in Tamari sauce and Tahini Dressing
User Reviews
5
Braised Cabbage in Tamari sauce and Tahini Dressing
Description
Braised Cabbage in Tamari sauce and Tahini Dressing uses medium green cabbage cut into wedges, seared in oil for caramelization and then baked with a tamari-based sauce infused with garlic, sesame oil, and spices. The tamari sauce imparts a salty, umami depth, and the slow baking allows the cabbage to soak up flavors and become tender without losing its shape. A separate tahini dressing with tahini, maple syrup, garlic, and tamari provides a creamy, slightly sweet counterpoint to the savory cooked cabbage. The dish is finished with toasted white sesame seeds and chopped parsley to add contrasting crunch and herbal brightness. This approach highlights the natural sweetness and texture of the cabbage while elevating it with rich, layered Asian-inspired seasonings.
The cooking involves searing to develop texture, then oven baking under a lid to gently braise the wedges in sauce, preserving moisture and creating tender but intact cabbage servings. This method enhances flavor absorption and caramelized notes.
Serving this cabbage warm alongside rice, noodles, or protein makes for a satisfying vegetable side. The tahini dressing enriches each bite with creamy, nutty nuances. The toasted sesame seeds add visual appeal and a nutty crunch. Overall, it is a balanced vegetable dish with a blend of textures and complementary savory and slightly spicy flavor accents.
To toast sesame seeds, cook them stirring frequently until golden and fragrant, then remove promptly to prevent burning. Ensure cabbage wedges are dry before searing to avoid sogginess. If pan space is limited, sear in batches to maintain caramelization. The recipe does not require increasing sauce quantity if cabbage weighs about 3 lbs; the original amounts suffice.
Ingredients
For the Cabbage
- 1 medium green cabbage about 2 lb
- 1 tablespoon canola oil or vegetable oil
- 3 cloves garlic minced
- 1 teaspoon sesame oil
- 2 tablespoons tamari soy sauce San-J brand
- ¾ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon black pepper ground
- ½ cup water
For the Tahini Dressing
- 2 tablespoons tahini
- ½ teaspoon maple syrup or agave
- ¼ teaspoon kosher salt
- 1 teaspoon tamari soy sauce San-J brand
- 1 garlic minced; optional, small clove
- 2 tablespoons water
Garnishes
- 2 tablespoons parsley chopped
- 2 teaspoons white sesame seeds toasted*
Instructions
- Preheat the oven to 350°F.
- Peel the outer layer of the cabbage off if it looks dirty. Cut the cabbage down the core and into 6-7 wedges.
- Heat a large oven-safe skillet (with high sides) with the canola or vegetable oil over medium heat. Carefully place the cabbage pieces into the skillet and sear on each side for 3-5 minutes until caramelized, then turn off the heat. If your pan is on the smaller side, sear the cabbage wedges in batches and then return all the cabbage wedges to the pan once all batches are seared.
- While the cabbage is cooking, make the sauce. In a medium bowl, whisk together the minced garlic, sesame oil, tamari soy sauce, salt, red pepper flakes, pepper, and water. Pour the tamari-sesame sauce mixture over the cooked cabbage pieces in the skillet. Carefully tilt the skillet and using a spoon, spoon the sauce a few times over any areas of the cabbage that didn’t get well coated.
- Cover the skillet with an oven-safe lid or foil and bake for 30 minutes in the center rack of the oven. Then, carefully remove the lid/foil and bake at 425°F for 15 minutes.
- Remove the pan from the oven and set it on a wire cooling rack. Carefully, spoon the remaining hot liquid from the bottom of the pan onto the cabbage wedges a few times. Let it cool for at least 10 minutes before serving.
- While the cabbage cools, make the tahini dressing by whisking all the ingredients together in a medium bowl. Add more water as needed until you’ve reached a creamy drizzle consistency.
- When ready to serve, spoon any remaining liquid over the cabbage a few times. Then, drizzle the tahini dressing over the cabbage and sprinkle with chopped parsley and toasted sesame seeds. Enjoy!
Notes
- Dry the cabbage wedges thoroughly before searing to achieve a crunchy surface instead of sogginess.
- Toast white sesame seeds in a dry pan on medium heat for 2 to 3 minutes, stirring frequently until golden and fragrant, then immediately remove to prevent burning.
- If your skillet is small, sear cabbage wedges in batches to avoid overcrowding, then combine them for the baking step.
- You do not need to increase the sauce or tahini dressing quantities if using a larger (around 3 lb) cabbage; the original recipe amounts are sufficient.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1216mg | 51% |
| Potassium | 473mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 87mg | 97% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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