INGREDIENTS (Serves 4)
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1 head green cabbage, cut into 8 wedges
Salt and black pepper to taste
Creamy Tahini Sauce:
1/2 cup filtered water
1/2 cup runny tahini
1 cup fresh cilantro, thick stems removed
1 cup fresh Italian flat leaf parsley, thick stems removed
2 large garlic cloves
1 tablespoon maple syrup
1/2 teaspoon salt
Juice of 1 large lemon
PREPARATIONS
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the cabbage wedges on the baking sheet and season generously with salt and black pepper on both sides.
3. Roast for 30 minutes, flipping halfway through, until the cabbage is tender with deeply golden, caramelized edges.
4. While the cabbage roasts, prepare the green tahini goddess sauce. Add the water, tahini, cilantro, parsley, garlic, maple syrup, salt, and lemon juice to a blender or mini food processor and blend until smooth and creamy.
5. Transfer the roasted cabbage to a serving platter and generously drizzle with the tahini sauce before serving.
For best flavor, allow the cabbage to cool slightly before adding the sauce so the caramelized edges stay crisp.
Serves 4. Approximately 2 cabbage wedges per serving.
This is a Step 1 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
2g carbohydrate, 5g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 210 calories, 5g protein, 12g carbohydrate, 5g fiber, 17g fat
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