Cabbage Shawarma with Lemon Tahini & Chile

Cabbage Shawarma with Lemon Tahini & Chile

Andrew Napier

This isn't a true shawarma, but carries the spirit of shawarma in its seasoning and presentation.  The term "shawarma" comes from the Turkish word çevirme, meaning "turning" or "rotating".  It generally refers to a seasoned dish of rotisserie meat, roasted slowly on an upright spit. 

Here, sliced cabbage takes the place of the meat, and a combination of oven roasting and broiling stands in for the spit. 

For the Cabbage

  • 1 small white cabbage (or 1/2 a medium cabbage)

  • 1 tsp coriander

  • ½ tsp each ground allspice, cinnamon, cumin, paprika, and ginger

  • ¼ tsp each ground cloves and turmeric

  • 3 tbsp extra-virgin olive oil, plus more as needed

  • Salt and pepper, as needed

  • ½ cup parsley, roughly chopped, for garnish

For the Lemon-Tahini Sauce

  • 1 clove garlic

  • 2 lemons, juiced (reserve the zest from 1 lemon before juicing, avoiding any white pith)

  • 4 tbsp extra-virgin olive oil

  • 1 tsp honey

  • 2 tbsp tahini, stirred

For the Chile Oil

  • 7 tbsp olive oil, divided 

  • 8 cloves garlic, very finely chopped

  • 1 tbsp honey

  • 3 tsp red chile flakes

  • 1 tsp Aleppo pepper 

  • 1½ tsp roasted sesame seeds

  • 2 bay leaves

  • 1 tsp red wine vinegar

     

Preparation

  1. Preheat the oven to 350°F.

  2. Make the spice blend: in a wide large bowl, combine the coriander, allspice, cinnamon, cumin, paprika, ginger, cloves, turmeric, and salt.  Mix in 3 tbsp olive oil until the spices are well incorporated.

  3. Chop the cabbage into ½-inch chunks.  Add the cabbage pieces to the bowl and toss until the cabbages is evenly coated. Spread the seasoned cabbage over a large baking tray.

  4. Place the cabbage in the center rack of the oven and roast for 15 minutes. Turn off the heat and set the broiler to high.  Broil the cabbage for 3-5 minutes. Toss the cabbage with tongs, and broil for another 3-5 minutes. Remove from oven and set aside.

  5. Prepare the tahini sauce: combine the lemon zest, lemon juice, garlic, olive oil, honey, and tahini in a food processor along with a pinch of salt and pepper.  Blend until smooth.  Set aside.

  6. Make the chile oil: heat 3 tbsp of olive oil in a medium saucepan over medium-low heat.  Add the chopped garlic, reduce the heat to low, and cook very slowly for about 10 minutes.  Stir the garlic from time to time. 

  7. Add the chile flakes, Aleppo pepper, vinegar, and bay leaves to the pot.  Add the remaining 4 tbsp olive oil and a pinch of salt.  Gently stir as so not break the bay leaves and let sit for 10 minutes over very low hear.  The chile oil should take on a reddish hue.  Remove the bay leaves, and add the honey and the sesame seeds.  Mix well and set aside. 

  8. To serve, transfer the cabbage onto a wide serving dish.  Toss 3/4 of the chopped parsley. Drizzle generously with the tahini sauce and the chile oil, to taste (start with a small amount and increase as needed, or serve additional chile oil on the side).  Top with the remaining parsley just before serving.

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