Roasted Cabbage Wedges With Yogurt Sauce

Ingredients

• ½ large head of green or red cabbage
• ¼ cup olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup plain Greek yogurt
• Hide ingredients for (2 tablespoons Dukkah or toasted and finely chopped walnuts) 1 (2 tablespoons Dukkah or toasted and finely chopped walnuts) (opens in new tab) (2 tablespoons Dukkah or toasted and finely chopped walnuts)
  • ½ cup hazelnuts, pistachios, almonds, walnuts, cashews, or a combination
  • ¼ cup sesame seeds
  • ¼ cup coriander seeds
  • 2 tablespoons cumin seeds
  • (1 teaspoon ajwain or fennel seeds)
  • 2 teaspoons dried thyme or marjoram
  • 1 teaspoon dried oregano
  • (1 teaspoon dried mint)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • (½ teaspoon ground black lime or sumac)

  Sub-recipe steps

  1. Place a large skillet over medium heat. When hot, add and roast, stirring frequently, until browned: ½ cup hazelnuts, pistachios, almonds, walnuts, cashews, or a combination
  2. Transfer the nuts to a food processor and let cool slightly. Add to the skillet: ¼ cup sesame seeds; ¼ cup coriander seeds; 2 tablespoons cumin seeds; (1 teaspoon ajwain or fennel seeds)
  3. Toast, stirring frequently, until fragrant and the seeds begin to make popping sounds. Transfer to the food processor and let cool for 5 minutes. Add to the food processor: 2 teaspoons dried thyme or marjoram; 1 teaspoon dried oregano; (1 teaspoon dried mint); ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon red pepper flakes; (½ teaspoon ground black lime or sumac)
  4. Pulse until the mixture is ground to the consistency of coarse bread crumbs. Do not process to a powder; it should have some texture.
• 1 tablespoon olive oil
• Finely grated zest of 1 lemon
• 1 garlic clove, minced
• Salt to taste
• (Balsamic vinegar)