Grilled Cabbage with Tahini (Printable)

Smoky grilled cabbage wedges topped with tahini, parsley, and pomegranate for a bright, plant-based side in 30 minutes.

# What You'll Need:

→ Cabbage

01 - 1 medium green cabbage
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Tahini Sauce

05 - 1/3 cup tahini
06 - 1 small garlic clove, finely minced
07 - 2 tablespoons fresh lemon juice
08 - 3 to 4 tablespoons cold water
09 - 1/4 teaspoon salt

→ Toppings

10 - 1/3 cup fresh flat-leaf parsley, roughly chopped
11 - 1/3 cup pomegranate seeds
12 - 1 teaspoon toasted sesame seeds (optional)

# Directions:

01 - Heat a grill or grill pan to medium-high so the surface is hot and will char the cabbage quickly.
02 - Remove any tough outer leaves and cut the cabbage into 8 equal wedges, leaving the core intact to hold each wedge together.
03 - Brush each wedge on all sides with olive oil and season evenly with kosher salt and black pepper.
04 - Place wedges cut-side down and grill 5 to 7 minutes per side, turning once, until well-charred and tender but still holding shape; transfer to a platter.
05 - While the cabbage cooks, whisk tahini with minced garlic, lemon juice and 3 tablespoons cold water; add the remaining tablespoon if needed to achieve a smooth, pourable consistency and season with 1/4 teaspoon salt.
06 - Drizzle the warm grilled wedges generously with the tahini sauce so the sauce coats the charred surfaces.
07 - Scatter chopped parsley and pomegranate seeds over the dressed wedges and finish with toasted sesame seeds if using.
08 - Serve the wedges warm or at room temperature as a side or light main; offer extra lemon on the side if desired.

# Expert Tips:

01 -
  • There’s a magic trick hidden here: grilling cabbage turns the humble, everyday vegetable into something deeply savory and almost meaty.
  • This recipe is quick enough for a weeknight, yet impressive enough for an impromptu dinner with friends—I always end up sharing the recipe.
02 -
  • If you skip leaving the core in, the wedges will fall apart and you’ll end up chasing slivers across the grill (I’ve been there).
  • I used to overcook the cabbage waiting for 'perfect' char; the sweet spot is when it still holds its shape but picks up smoky edges—trust those first whiffs of caramelized cabbage.
03 -
  • Let the cabbage rest for a couple minutes after grilling—this redistributes the juices for the most tender texture.
  • If you’re using a grill pan indoors, open a window and let the kitchen fill with that inviting smoky smell—it’s half the charm.
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