1/4 cup olive oil, plus more for greasing the baking sheet
1/4 cup maple syrup
1/3 cup tahini
1 1/2 teaspoons dijon mustard
2 cloves garlic, finely grated or minced
3 tablespoons apple cider vinegar
2 teaspoons coriander seeds, toasted and crushed or 1 teaspoon ground coriander
1 teaspoon fennel seeds, toasted and crushed or 1/2 teaspoon ground fennel
1 teaspoons smoked paprika
Finishing olive oil, to taste
Flaky sea salt, to taste
Lemon juice, to taste
Preheat the oven to 400˚F.
Cut cabbage into 8ths and season on all sides with kosher salt.
Make the dressing: In a medium bowl combine the olive oil, maple, tahini, dijon, garlic, apple cider vinegar, coriander, fennel, and smoked paprika. Whisk until smooth, the dressing will thicken slightly as it sits.
Lightly grease a sheet tray with olive oil.
Coat the cabbage with the dressing on both sides. Transfer the cabbage to the prepared sheet tray. Roast for 28-33 minutes until the cabbage is softened and beginning to caramelize. Remove from the oven and increase the oven temperature to 450˚F.
Return the cabbage to the oven and roast for 5-6 minutes, until the bottom is caramelized and even beginning to char. Flip and cook for another 3-4 minutes on the other side.
Remove from the oven and dress with finishing olive oil, flaky sea salt if desired, and fresh lemon juice.
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