Description
Charred to perfection, these grilled cabbage wedges with creamy tahini dressing are a flavorful and unique side dish.
Ingredients
Scale
- 1 medium green cabbage
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup tahini
- 1 small garlic clove, finely minced
- 2 tbsp lemon juice (freshly squeezed)
- 3–4 tbsp cold water
- ¼ tsp salt
- ⅓ cup fresh flat-leaf parsley, roughly chopped
- ⅓ cup pomegranate seeds
- 1 tsp toasted sesame seeds (optional)
Instructions
- Preheat a grill or grill pan over medium-high heat. Begin by removing any tough outer leaves from the cabbage and cut it into 8 equal wedges, keeping the core intact.
- Brush each cabbage wedge with olive oil and season with kosher salt and black pepper on all sides.
- Place the cabbage wedges on the grill and cook for 5–7 minutes per side until charred and tender.
- Whisk together tahini, minced garlic, lemon juice, salt, and 3 tablespoons of cold water until smooth; adjust thickness with extra cold water if needed. Once the cabbage is grilled, arrange the wedges on a platter and drizzle with tahini sauce, topping with parsley, pomegranate seeds, and sesame seeds, if using.
Notes
Serve warm or at room temperature. Great as a side or main dish with added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg