Chef Bat Sheva Fitoussi Shares 3 Easy Roasted Cabbage Starters with Unique Toppings

Chef Bat Sheva Fitoussi presents three simple yet impressive ways to transform a basic white cabbage into a perfect appetizer through slow roasting. By baking cabbage quarters in olive oil at 180 degrees Celsius for about an hour to an hour and 15 minutes until tender, the vegetable becomes buttery soft and subtly sweet. The recipe requires minimal ingredients and effort, making it ideal for family meals or entertaining guests.

Fitoussi offers three distinct serving variations: the first pairs the roasted cabbage with coarse salt, raw tahini, silan (date syrup), and candied almonds or pecans, finished with a drizzle of olive oil. The second version layers the cabbage over a tahini base, topped with coarse salt, ripe tomato slices, sliced hot pepper, chopped parsley, preserved lemon, fresh lemon juice, and almonds, also finished with olive oil. The third option uses Greek yogurt as a base, garnished with coarse salt, silan, sliced chili pepper, parsley, and olive oil.

These combinations highlight the versatility of roasted cabbage and demonstrate how simple additions like tahini, silan, yogurt, herbs, and crunchy nuts can elevate a humble vegetable into a standout dish. Fitoussi emphasizes that no long ingredient lists are needed to create a dish that looks and tastes special. This recipe is suitable for Shabbat meals, casual family dinners, or any occasion where a unique starter is desired.