Lunche for 4

Roasted Red Cabbage Salad

Name: Roasted Red Cabbage Salad
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 small to medium head red cabbage; 3 tbsp extra virgin olive oil; 1 1/2 tsp kosher salt; 1/2 tsp aleppo pepper flakes; 1/2 tsp garlic powder; 1 cans (15 oz) chickpeas; 2 tsp sumac; 1/4 cup walnuts; 1 cup flat leaf parsley leaves; 1/4 cup feta in brine; 1/4 cup castelvetrano olives; 3 tbsp well-stirred tahini; 1 1/2 tbsp white wine vinegar; 2 tsp pure maple syrup; 1 clove garlic; 1/2 tsp dijon mustard; 1/4 tsp kosher salt; good pinch black pepper; 3 tbsp water

Red cabbage and chickpeas roast until tender, then combine with walnuts, herbs, feta, olives, and tangy tahini dressing.

Typical price

$5.24for 4 servings

$1.31 per serving$5.24 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

55 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Middle Eastern Vegetarian Budget Lunches Side dishes Cold-weather comfort Winter Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Cabbage$0.79/lb typical	1.5 lb	$1.19Typical price
Canned beans$0.09/oz typical	15 oz	$1.35Typical price
Nuts and seeds$0.70/oz typical	1.25 oz	$0.79Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.5	$0.74Typical price
Feta or goat cheese$0.70/oz typical	1.25 oz	$0.88Typical price
Pickles and olives$0.18/oz typical	1.25 oz	$0.22Typical price
Garlic$0.75 each typical	a little	$0.08Typical price
Total for the servings shown		$5.24

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Asian sauces and pastesWine, beer and spiritsHoney or maple syrupMustard, mayo, ketchup

Not included in the cost.

Ingredients

1 small to medium head red cabbage
3 tbsp extra virgin olive oil
1 1/2 tsp kosher salt
1/2 tsp aleppo pepper flakes
1/2 tsp garlic powder
1 cans (15 oz) chickpeas
2 tsp sumac
1/4 cup walnuts
1 cup flat leaf parsley leaves
1/4 cup feta in brine
1/4 cup castelvetrano olives
3 tbsp well-stirred tahini
1 1/2 tbsp white wine vinegar
2 tsp pure maple syrup
1 clove garlic
1/2 tsp dijon mustard
1/4 tsp kosher salt
good pinch black pepper
3 tbsp water

Steps

Heat the oven to 425 F and line a large baking sheet.
Cut the cabbage into bite-size pieces and toss it with olive oil, salt, Aleppo pepper, and garlic powder.
Spread the cabbage and drained chickpeas on the sheet, then roast for 25 minutes, stirring once.
Toast the walnuts on the sheet for the last 5 minutes, watching closely.
Whisk the tahini, vinegar, maple syrup, garlic, mustard, salt, pepper, and water in a small bowl.
Toss the warm cabbage mixture with sumac, parsley, feta, olives, walnuts, and dressing, then serve within 55 minutes.