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Tahini Cabbage Slabs

Some nights, I pause my healthcare discussions to bring you that evening’s din din preparation.

Tonight’s one of those night.

Made a quick reel out of tonight’s creation. Be sure to have your volume on, as the accompanying music is ethereal.

These Tahini Cabbage Slabs were so simple to make.

And so nutritious to consume.

Cabbage improves heart health and decreases inflammation, in case you didn’t know. And best part is when the kids eat it up!

 

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Want to know how I made these?

 

Tahini Cabbage Slabs

 

DIRECTIONS:

Cut a head of cabbage into 1 inch slices. Brush with a concoction made of:

Olive oil
Sweet paprika
Cumin
Kosher salt
Chopped garlic

Bake in oven at 375 deg Fahrenheit for about 45 minutes, or until golden brown.

Serve on top of tahini (with plenty of lemon juice). Sprinkle pomegranate seeds on top (bonus health!!) and a drizzle of balsamic vinegar sauce (Trader Joe’s sells it in a squeeze too).

(Backstory: I saw someone French make this – in their beautiful French accent – and decided to tweak it into my own version, with some added twists)..

YUM.

 

 

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Tahini Cabbage Slabs

The newest addition to our "Doctor's Food" collection. So simple to make. So nutritious to consume.

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