Parmesan Crusted Cabbage with Tahini Sauce

Start your cabbage

Preheat your oven to 400F. Slice cabbages into 1 inch pieces, trying to keep the core intact so they stay together. Rinse and dry pieces. Coat generously in olive oil, salt, smoked paprika and a light dusting of cumin. Place in a single layer on a lined baking sheet and bake for 45 minutes or until tender and beginning to char.

Make your sauce

While your cabbage bakes, make your sauce. Crush your garlic clove with 1/2 tsp salt to get it as fine as possible. Add crushed clove to juice of 1 lemon and let sit for 10 minutes.

Add lemon and garlic to tahini and mix well. Add ice water 1 tbsp at a time and whisk until smooth and runny enough to drizzle. Taste and add more salt or lemon if necessary. Set aside.

Crust your cabbage

Remove cabbage from oven and one at a time, carefully lift a slice and place a good amount of parmesan cheese underneath. Layer cabbage back on top and repeat with each slice. Ensure there is a good skirt of cheese around each piece of cabbage. Bake for 5-7 minutes until cheese has hardened. Let cool on sheet for 2 minutes then promptly remove and serve. Drizzle with your garlic tahini sauce and fresh dill.