Steamed cabbage with sunflower seed dressing

“I first tried something similar to this at a small restaurant called Peg in East London. The dressing, I figured, was based on a Japanese sesame seed preparation called goma, though its toasted seed flavour took me back home. I reimagined the recipe with an extra injection of Ukraine and used sunflower seeds instead of sesame. It is one of the most delicious dressings and would work on many other steamed or roasted vegetables, though this simply steamed recipe has an especially gentle effect. If you want that flavour to pack more of a punch, roast or fry the cabbage wedges after steaming. You can use any oil here, but something nutty will intensify the flavour. ”