Pomegranate Techina Cabbage Steaks

Molly Hagler Molly Hagler
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I always love Rosh Hashanah time, because I feel so inspired to try to use as many of the simanim in my menu. This recipe which uses both cabbage and pomegranate is so simple to make. It presents beautifully and can be served as an appetizer or a side dish!

50m 8
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Sesame

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

  2. Remove four to five of the outer leaves of the cabbage, then rinse.

  3. Slice the cabbage into half-inch slices. Place on the prepared baking sheet. Brush with olive oil and pomegranate molasses and sprinkle with salt and pepper.

  4. Cook at 425 for 20 to 25 minutes.

  5. Remove from oven and drizzle with techina and pomegranate molasses. Sprinkle on the arils and parsley leaves. Serve warm or room temperature.

Notes:
Cabbage requires bug checking. Ask your personal rav or read more on OU Kosher.

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