CARAMELIZED CABBAGE WITH CREAMY CASHEW BALSAMIC & DATE-WALNUT CRUNCH!

Preheat the oven to 425. Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 3-4 minutes. The wedges should be browned. Flip the cabbage so the wedges are facing up. Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes. Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated. While the cabbage roasts, make the cashew sauce. Add the cashews, water, balsamic, lemon juice, oregano, salt, pepper, honey, mustard and garlic to a high speed blender and blend until smooth. Make the topping. Add the dates, walnuts, scallions, parsley, lemon zest and salt to a small bowl and mix to combine. Serve each wedge topped with the sauce and the topping.