Toss cabbage leaves in 1 teaspoon olive oil and za’atar and place on a foil lined cookie sheet in a single layer.
Meanwhile, slice tomatoes and onions and drizzle with those and the garlic in 1 tablespoon olive oil, salt and pepper.
Place on another foil lined cookie sheet in a single layer. Roast the cabbage and tomatoes for two and a half hours or until cabbage is crispy and tomatoes are soft. Flip the tomatoes half way through.
Mix the Greek yogurt with lemon, salt, pepper and tumeric. Puree tomatoes, onions and peeled garlic in a food processor and season with salt and pepper to taste. Swirl tomato sauce with yogurt sauce- don’t over mix! Swirly is pretty. Garnish with cilantro. Serve with cabbage chips!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/red-cabbage-chips-tomato-yogurt-dipping-sauce/