Roasted Cabbage Wedges over Tirokafteri (Greek Spicy Feta Dip)
If you're trying to save money but still eat a delicious meal you need to try these roasted cabbage wedges over tirokafteri Greek dip!
Equipment
- small mixing bowl
Ingredients
- 1 medium green cabbage, sliced into wedges
- 5-6 tbs olive oil
- 1/2 tsp each salt, onion powder, paprika + Italian herb blend
- 1/4 tsp chili pepper flakes
- 4 cloves garlic, minced
Tirokafteri (Spicy Greek Feta Dip):
- 8 oz block of feta
- 5 oz roasted peppers, drained
- 5 oz Boursin cheese (or cream cheese)
- 1 clove garlic
- 1-2 tbs olive oil
- 1 tbs lemon juice
- salt + chili pepper flakes, to taste
Optional Garnish:
- parsley, toasted sesame seeds + olive oil
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- Stem, then slice your cabbage head in half. Slice those halves in half and then again one more time half those in halves. You should have 8 equal size wedges.
- In a small bowl, whisk together the olive oil, seasonings and garlic. Brush this mixture on all sides of the wedges. Roast for 20 minutes, then flip the wedges. Roast for another 15 minutes or until golden brown at the edges.
Tirokafteri (Spicy Greek Feta Dip):
- In a mini food processor, add in the feta, roasted peppers, Boursin, garlic, olive oil, lemon juice, salt and chili pepper flakes and pulse together until completely smooth. Taste and adjust any flavors if you prefer. Spread the dip on to your plate or platter and top with cabbage wedge(s). Garnish with parsley, sesame seeds and a drizzle of olive oil.
Notes
Store leftovers SEPARATELY in an airtight container in the fridge.
Nutrition
Calories: 201kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 375mg | Potassium: 230mg | Fiber: 3g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 51mg | Calcium: 69mg | Iron: 1mg