This is most definitely one of my FAVORITE dishes I’ve made. It makes for an amazing side dish paired with protein of choice, or even the perfect vegan main dish. I was inspired to create this recipe by Chasing Sage, a restaurant located in downtown Charleston. It was the first time I ever had a roasted cabbage and I immediately fell in love, so of course- I had to make my own. This one is sweet and savory and is full of umami flavor. Even if you aren’t plant-based or a big vegetable eater, you’re gonna love this one! Enjoy friends <3

• 1/2 cabbage
• 3 tbsp olive or avocado oil
• 1/2 tbsp paprika
• 1/2 tbsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper
• Everything but the bagel seasoning (optional*)
• Nutritional yeast (optional*)
• Pistachio crumbs (optional*)
• Date syrup (optional*)
• *While these ingredients/garnishes are optional, they take this recipe up a notch and I would recommend including them, the recipe will not be the same without them 🙂 you can also play around with what you top this recipe with, it’s a very versatile dish!

Tahini miso sauce:

• 2 heaping tbsp tahini
• 1/2 tbsp white miso paste
• Juice of 1/2 lemon
• 1 tsp nutritional yeast
• 1 tsp date syrup
• Salt and pepper to taste
• Water to thin

Slice your cabbage into large wedges, and lay on a lined sheet pan. Combine olive oil, paprika, cumin, garlic and onion powder, salt, and pepper. Brush mixture onto each side of each cabbage wedge. Roast in a 400 degree oven for 40mins to 1hour, flipping each cabbage wedge half way through. The cabbage should be browned and crispy on the edges, but tender on the inside.

Combine all sauce ingredients and spread some on the bottom of each plate. Drizzle remaining sauce over plated cabbages. Top with additional salt or pepper if you’d like, along with nutritional yeast, pistachio crumbs, a drizzle of date syrup, and EBTB seasoning… then DIG IN!!! 🙂