Orange blossom water adds delicate aroma to the vinaigrette that’s drizzled on top.
Serve alongside roast beef or pork, or over mashed potatoes as a main course.
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.
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.
Find ground sumac in Middle Eastern markets, well-stocked supermarkets and online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
