Serves 1
Directions
- 1Preheat the oven to 425 degrees Fahrenheit.
- 2Heat a large skillet over medium-high heat and add the oil.
- 3Sear the cabbage on each side for 3-4 minutes until browned.
- 4Flip the cabbage so the wedges are facing up.
- 5Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
- 6Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
- 7While the cabbage roasts, make the cashew sauce. Add the cashews, water, balsamic, lemon juice, oregano, salt, pepper, honey, mustard, and garlic to a high speed blender and blend until smooth.
- 8Make the topping. Add the dates, walnuts, scallions, parsley, lemon zest, and salt to a small bowl and mix to combine.
- 9Serve each wedge topped with the sauce and the topping.
Ingredients
- 0.5 large, sliced into 3-4 wedges cabbage
- 1 tbsp olive oil
- salt
- 0.5 cup vegetable broth
- 0.75 cup raw cashews
- 0.25 cup water
- 1 tbsp balsamic vinegar
- 1 tbsp lemon
- 0.5 tsp dried oregano
- pepper
- 0.5 tbsp honey
- 0.5 tbsp mustard
- 1 clove garlic
- 0.33 cup chopped dates
- 0.25 cup chopped walnuts
- 0.25 cup chopped scallions
- 0.25 cup chopped fresh parsley
- 0.5 tsp lemon zest
Equipment
large skilletovenhigh speed blendersmall bowl
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