Roasted Cabbage with Muhamarra and Tahini

jwi.org

BELABOYO

subheading: For the cabbage:

6½ cups cold water

2⅓ cups white wine

4 tablespoons kosher salt

1 whole bay leaf

Juice of one lemon

4 teaspoons crushed vermilion chili flakes

2½ teaspoons granulated sugar

2 tablespoons butter, unsalted

6 tablespoons extra virgin olive oil

2 heads of cabbage, cut into quarters

subheading: For the muhamarra:

1¾ cups extra virgin olive oil

I yellow onion, shaved thin

6 cloves garlic, minced

1 tablespoon salt

3 tablespoons Aleppo pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ cup white wine vinegar

1 can whole, peeled tomatoes (28 ounces)

6 whole roasted vermilion peppers, diced

½ pound hazelnuts, skinless

1 teaspoon pomegranate molasses

subheading: For the tahini sauce:

1 cup lemon juice

4 cloves unpeeled garlic

1⅔ cups raw tahini

⅓ cup ice water

1 tablespoon salt

Coarse sea salt and extra virgin olive oil for serving

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