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Burnt cabbage, tahini, chili
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2
Servings
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1 small white cabbage
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3 tbsp olive oil
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salt
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Heat the oven to 220°C. Get a heavy ovenproof pan properly hot, until a drop of water vanishes at once. Quarter the cabbage through the core so the wedges stay together. Rub the cut faces with oil and a good pinch of salt.
(5 min)
5:00
The pan has to be properly hot or the cabbage just steams. Keep a bit of core on each wedge so the leaves hold together.
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