About the Recipe
The outer cabbage leaves blacken during the long cooking time, but when removed they reveal a meltingly tender center. Orange blossom water adds delicate aroma to the vinaigrette that's drizzled on top.
Ingredients
1 head Savoy cabbage (about 2 pounds)
2 tablespoons extra-virgin olive oil plus 1/4 cup, divided
1/4 cup orange juice
1 clove garlic, minced
1 teaspoon minced shallot
1 teaspoon white balsamic vinegar
1/2 teaspoon kosher salt, divided
1/4 teaspoon sugar
1/8 teaspoon orange blossom water
Pinch of crushed red pepper
1/4 cup hazelnuts, toasted and crushed
1 tablespoon sesame seeds, toasted
1 tablespoon sumac
Preparation
Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.
Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.
Meanwhile, whisk the remaining 1/4 cup oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.
To prepare za'atar, combine hazelnuts, sesame seeds and sumac in another small bowl.
Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za'atar.