Crispy Cabbage with Tahini Dressing & Pomegranate

Pomegranates are abundant here at Rē Portugal at the moment. The beautiful deep pink seeds add a pop of sweetness to this healthy and satisfying side dish. Who knew cabbage could be so tasty. 

Ingredients

For the cabbage

• 1 medium head of savoy cabbage, thinly sliced
• 3-4 tablespoons grass-fed butter or ghee
• Sea salt to taste

For the tahini sauce

• ½ cup tahini
• 2-3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon raw honey
• ¼ teaspoon sea salt
• 2-3 tablespoons filtered water (to achieve desired consistency)

For serving:

• ¾ cup pomegranate seeds, deseed and separated
• 3 tablespoons fresh mint, chopped (I like to go heavier on the pomegranate seeds and mint)

Instructions

1. Prepare the cabbage

Preheat your oven to 425°F (220°C). Thinly slice your savoy cabbage into ribbons, approximately ¼-inch thick. The thinner slicing ensures maximum crispiness and better butter coating.

Spread the sliced cabbage evenly across a stainless steel baking sheet. Cut the grass-fed butter into small cubes and distribute evenly across the cabbage. As the cabbage cooks, the butter will melt and coat all the pieces. Stir the cabbage after 2 minutes in the oven to ensure all cabbage is coated with melted butter. 

Roast for 12-15 minutes, stirring halfway through the cooking time, until the cabbage edges turn golden and crispy while some tender pieces remain. The goal is a combination of crispy, caramelized edges with some softer interior pieces. Remove from the oven and immediately season with sea salt.

2. Prepare the pomegranate seeds

While the cabbage is cooking, deseed the pomegranate. To reduce mess and pink pomegranate spray on your clothes, fill a bowl with water and hold the pomegranate halves cut-side down. Gently separate the arils (seeds) using your fingers—they'll naturally release into the water. Skim off the white pith that floats to the surface, then strain the seeds through a fine-mesh sieve to remove excess water.

3. Make the tahini sauce

In a small bowl, combine the tahini, minced garlic, sea salt, and honey. If using a blender, add all ingredients with 2 tablespoons of water. Mix or blend thoroughly until smooth. Slowly add the lemon juice while stirring continuously—this helps create a smooth, creamy sauce. Add filtered water 1 tablespoon at a time until you reach a pourable consistency (the sauce should coat the back of a spoon but flow easily). Taste and adjust seasonings: add more lemon for brightness, honey for sweetness, or salt as needed.

4. Assemble

Transfer the roasted cabbage to a serving bowl. Drizzle the tahini sauce generously over the top. Sprinkle the pomegranate seeds across the surface and finish with fresh chopped mint.