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<\/a><\/figure>\n<\/div>\n\n\nFor the cabbage:<\/p>\n\n\n\n
1 Large cabbage head, chopped into 1-in. pieces
2- Tbsp. olive oil
3\/4 tsp. salt, or more to taste
1\/2 tsp. pepper<\/p>\n\n\n\n
For the crumble:
1\/ C. walnuts
1-1\/2 oz. Gorgonzola cheese
Handful of fresh arugula
pitted dates
1 tsp. capers
Salt and pepper<\/p>\n\n\n\n
For topping:<\/p>\n\n\n\n
Tahini, optional<\/p>\n\n\n\n
Preheat oven to 425 degrees. Add the cabbage to a large sheet pan, drizzle with the olive oil and season with the salt and pepper. Place it in the oven for 25 to 30 minutes, tossing it a couple of times. It should be browned and tender. While the cabbage roast, make the crumble. Add the dates to a cutting board and chop. Add the walnuts to the dates and chop again, followed by the arugula and the Gorgonzola. Incorporate each ingredient as you add them, then chop until well combined. Add the capers, then season with salt and pepper and chop a few more times. Give it a mix with the knife. Plate the cabbage, then add the crumble and tahini if using.
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<\/p>\n","protected":false},"excerpt":{"rendered":"
If you are like me and enjoy roasted cabbage, you need to try this! When I saw the ingredient list for the topping, I knew it was going to be good. So simple, quick and such a delicious combo. When I am making this for my husband and I, I cut the recipe in half. … <\/p>\n
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