Yes – another savoy cabbage and brussels sprouts recipe. I know what you’re thinking… But be sure I wouldn’t bother writing these lines and taking photos of this dish – if it wasn’t SO incredibly tasty!!
Still with me?
I’ve been cooking this dish once a week for a while now and I’m thrilled. I always keep a jar of unhulled sesame seeds in the pantry and I use them mainly in Asian-inspired dishes. But then one day in January I sprinkled my roasted brussels sprouts with some sesame seeds and I immediately loved the combination! Next time I stirred in a couple of spoonfuls of dark tahini… and the rest is history (as they say).
Ingredients for 1 serving:
2 leaves savoy cabbage, chopped
15-20 brussels sprouts, halved or whole if small
1 Tbsp coconut oil
sea salt, to taste
1 Tbsp dried savory leaves
2 Tbsp (dark) tahini
1-2 Tbsp (unhulled) sesame seeds
1. Heat the coconut oil in a frying pan on medium heat. Stir-fry the savoy cabbage and brussels sprouts for 5-7 minutes, season with salt and savory.
2. Sprinkle with sesame seeds. Mix tahini with a small amount of water and pour over the vegetables. Cook for another minute of two, then serve immediately.