Print
Roasted Purple Cabbage with Gomasio
Purple not only adds a pop to your plate, but purple cabbage is rich in an anti-inflammatory pigment called anthocyanins, which are anti-aging and help with weight loss.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 25 kcal
Ingredients
Cabbage Ingredients
- ½ medium head of purple cabbage
- 1 tbsp olive oil
- 8-12 tbsp Gomasio* 1/2 – ¾ cup gomasio
Gomasio Ingredients*
- 1 cup unhulled sesame seeds
- 1 ½ tsp sea salt
- 4 ” strip kombu
Instructions
-
If you are making your own gomasio, roast all ingredients in a heavy skillet over low heat, stirring frequently, until sesame seeds begin to brown and pop. Turn skillet ingredients to a plate and let cool. Grind in batches in a coffee grinder until is it flaky. Do not over grind or it will turn into a butter. Store in a clean jar in the refrigerator, and use within 4 weeks
-
For the cabbage:
-
Preheat oven to 350 degrees
-
Cut cabbage into thin wedges, about 1/3” thick, leaving some of the root end intact to hold it together
-
You will get about 8 – 12 wedges from ½ head medium purple cabbage
Recipe Notes
*Gomasio is a dry condiment made with unhulled sesame seeds, sea salt, and a sea vegetable called kombo. It’s nutty, salty, rich flavor compliments many dishes, so it’s worth taking the time to you’re your own. Sprinkle it over salads, popcorn, sweet potato fries, kale chips, grains, or anywhere you might use salt. The sesame seeds are a good source of fiber and nutrients to support healthy bones, decrease inflammation, and lower blood pressure. Kombu is an excellent source of iodine and other trace nutrients. You can make the recipe here, or buy it already prepared from a company like Eden Brand