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Saucy Cabbage Steak Salad

  • Half a cabbage
  • Water 
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • ¼ cup warm water
  • 2 tsp salt
  • 1 tsp brown sugar or pomegranate molasses
  • Big handful of parsley
  • ½ cup toasted pistachios
  • 1 pomegranate
  1. Cut the cabbage from top to bottom into 2cm thick steaks
  2. Heat a griddle pan on high heat, place the first cabbage steak on and pour some water into the pan to just cover the base of the pan. This will steam the cabbage to cook through and when the water boils off, the cabbage will sear. Flip the steak and repeat, add more water if it is searing before cooking through. It should take ~5 minutes per side (if using BBQ, blanch the cabbage before grilling)
  3. Zest the lemon then juice it
  4. Combine lemon juice, tahini, olive oil, water, salt, sugar and mix until it becomes a sauce consistency
  5. Chop the parsley and pistachios and deseed the pomegranate
  6. Serve each individual steak with some parsley, pistachio, lemon zest, pomegranate and tahini sauce, or chop the cabbage into bite sized pieces with toppings and sauce and serve as a salad.

Visit Hana's Table on Instagram for other great ideas

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