Roasted Savoy Cabbage with Orange Vinaigrette
Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.Advertisement
Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.
Meanwhile, whisk the remaining 1/4 cup oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.
To prepare za'atar, combine hazelnuts, sesame seeds and sumac in another small bowl.
Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za'atar.
Tip: Made from the tart red berries of the Mediterranean sumac bush, this bright red spice has a fruity, sour flavor. Find ground sumac in Middle Eastern markets, well-stocked supermarkets and online.
To make ahead: Refrigerate vinaigrette and store za'atar airtight at room temperature (Steps 3 & 4) for up to 3 days.
3 1/2 fat, 1 1/2 vegetable