Roasted Cabbage Paprikash
By the Gracious Vegan
“Paprikash” basically means that a dish uses ample amounts of paprika. Here I roast the cabbage bathed in a tahini mixture with paprika and other spices at a high heat. The cabbage gets softer and softer, and after it’s roasted, you add vegan crema or sour cream along with water or white wine to create a smooth, light sauce. You could make this into a main dish by serving on baked potatoes or pasta. If you like cooked cabbage, I hope you’ll give this a try.
Makes about 4 cups of cooked cabbage
Place oven rack in middle of oven. Heat oven to 500°F.
Whisk following ingredients together in a small bowl.
3 Tablespoons water
1.5 Tablespoons tahini
2 teaspoons mild (sweet) paprika (optional to use hot paprika instead)
2 teaspoons caraway seed
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon smoked paprika
Toss the tahini mixture with the cabbage and place in a 14 x 12 x 2-inch roasting pan or on a sheet pan. I do not use parchment paper for this recipe, since I want to capture the brown bits on the pan after roasting.
1 head green cabbage (about 2 pounds), quartered, cored, and cut across into 1/2-inch-wide strips (about 6 cups)
Roast 15 minutes. Remove from oven and toss and stir the pieces well. Roast 12-15 minutes more until the cabbage is tender and there are some brown edges.
When the cabbage is done, pour the following ingredients onto the cabbage and stir, deglazing the pan with the liquids.
1/4 cup dry white wine (or water)
1/4 cup Gracious Vegan Crema or vegan sour cream
Add more water, wine, or crema if you want a saucier texture.
Serve as is, over noodles, over baked potatoes, or however you like.
Timing: About 45 minutes
Gluten-free