Servings: 2 to 4
Wilted Red Cabbage with Tahini-Yogurt Sauce: Make the salad as above, minus the goat feta, but use plenty of dill. To make the Tahini-Yogurt Sauce: Pound 1 clove garlic in a mortar with 1/4 tsp. sea salt until smooth. Stir in 1/2 cup yogurt and 3 Tbs. tahini, mixing well. Adjust seasoning to taste. Spoon the sauce over the cabbage, or serve it on the side. Optional, but good if you wish to emphasize the sesame element, finish with toasted sesame seeds and a few drops roasted sesame oil.
Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.