Cut your white cabbage into quarters and massage with oil, salt, pepper, and garlic granules. Place in oven tray with halved garlic cloves and season wrapped in foil.
Pour some stock in the bottom of the tray and bake at 170 for 90 minutes. After 60 minutes remove the garlic and add more water.
Soak the cashews for 15 minutes. Rince the beans in a sieve and pop into a blender with the soaked cashews, tahini, a bulb of roasted garlic and salt.
Serve the cabbage wedge on top of the hummus and top with parsley, chives, some zaatar and orange zest.
Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).
