Cabbage & Brussel Sprouts with Tahini Dressing

Who would have thought that brussels sprouts could become a family favourite?

Like many people, brussels sprouts have not been a vegetable that I would seek out intentionally, that is, until I discovered the way they taste when they are baked. Baking, rather than boiling brussels sprouts (which is how I was taught to cook them), transforms them from soggy smelly socks into nutty morsels of delicious goodness.

I’ve been experimenting with Brussels sprouts for the last couple of years and have discovered that fresh sage (a herb), lemon juice and bacon are just a few ingredients that really complement the flavour of Brussels sprouts incredibly. Now, I can honestly say that Brussel sprouts have become a vegetable my family looks forward to for our Sunday family dinners and, this recipe for Cabbage & Brussel Sprouts with Tahini Dressing that I found in Donna Hay’s fabulous ‘Life in Balance‘ cookbook, is a particular family favourite.I first discovered this book when I was looking for a good cookbook to buy for one of my daughter’s in law. The beautiful cover caught my eye at first, but once I had a good look through it, I loved it so much that I ended up buying a copy for myself. This book has become one of my all-time favourite cookbooks, because there are so many great recipes that are easy to make (and you know I love “easy”) and so very delicious.

I’m always on the look out for new ways to cook Brussels sprouts (as well as cabbage) because their nutritional value is so great, so if you have a favourite recipe, please tell me about it, by leaving a comment below or email hello@meatballsandmuffins.com so that I can share it on the blog 🙂

Since we are talking about sharing, here are two other recipes for you try out: Brussels Sprouts with Sage and Bacon and Cabbage and Potato Bake – they are both really delicious and I am sure you and your family will enjoy them. If you do try them, I’ve love to hear from you!

Now, just before I finish this post, I have a couple of tips to share about buying Brussel sprouts:

Buy them only during winter when they are in season and at their best.
Look for bright green Brussels sprouts, without dark or blemished outer leaves.
Pick out the smaller ones – they are more tender and milder in taste than the large ones.

What you need

2 small cabbages (1.3kg total) – quartered (I use Savoy cabbage for its sweeter taste)
1kg Brussels sprouts – discard any discoloured outer leaves, then cut in half
1 tablespoon honey (I use raw honey for its extra health benefits)
¼ cup extra virgin olive oil (plus a little more for drizzling)
1 tablespoon lemon rind – finely grated
1 tablespoon lemon juice
Sea salt and cracked black pepper (use amount to your taste)
1 bunch each of fresh sage, oregano, marjoram
lemon wedges -to serve

For the dressing

1 cup plain Greek yoghurt (thick)
¼ cup tahini*
2 tablespoons lemon juice
Sea salt and cracked black pepper

*Tahini is sesame paste that you can find in most supermarkets, deli’s and health food shops

What to do

To make the dressing, place all the ingredients for the dressing in a small bowl and mix well to combine. Refrigerate until ready to use.

Preheat oven to 180°C (350°F).

Arrange the cabbage and Brussels sprouts in a large baking dish lined with baking paper.

Place honey, oil, lemon juice and rind, salt and pepper in a bowl and stir to combine.Pour over vegetables and roast of 30-40 minutes, or until they become tender and just start to brown.