Adapted from Cabbage baked in embers from Charcoal Venice Restaurant
Author: Ordinary Vegan
Serves: 4-6
Ingredients
Cabbage
1 large head green cabbage
1 tablespoon of extra-virgin olive oil
1 tablespoon fennel seeds
Salt & ground black pepper to taste
Sauce
1 cup of plain vegan yogurt
zest on one lemon
1-2 tablespoons of lemon juice (1 lemon)
2 tablespoons of chopped chives
Instructions
Cabbage
Pre-heat the oven to 450 degrees.
Rinse and dry off the cabbage. Cut into 4 quarters. Brush each wedge with olive oil and sprinkle with fennel seeds. Lightly salt and pepper.
Place in oven for 15 minutes. Turn it over and cook another 10-15 minutes watching carefully in the end so it doesn't get too black.
Sauce
In a mixing bowl, combine the yogurt, 1 tablespoon of the lemon juice and chives. Season with a tiny amount of salt and ground black pepper. Taste and add more lemon juice if needed.
Place the cabbage on a platter with sauce and let guests tear pieces of cabbage with their fingers, dipping the cabbage into the sauce.