Roasted Red Cabbage and Apples with Tahini Dressing - New York Apple Association

Ingredients

• 1 medium head red cabbage (about 3 pounds), outer leaves removed
• 2 Apples, cored and cut into thick wedges
• 1 Tablespoon extra-virgin olive oil
• ½ teaspoon sea salt
• Freshly ground black pepper
• ¼ teaspoon dried thyme
• ¼ cup toasted almonds, whole or slivered for topping
• ¼ cup smooth tahini*
• 3 tablespoons water, more if needed
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 small garlic clove, grated
• ¼ teaspoon sea salt
• Arrange a rack in the middle of the oven and heat to 450°F.
• Cut the cabbage in ½” thick rounds. Lay the cabbage rounds and apple wedges on a baking sheet and season both sides with salt, pepper, and dried thyme
• Roast one side about 15 minutes.
• Drizzle with the tahini dressing, top with toasted almonds and serve immediately.