Charred cabbage wedges with silky tahini, fresh parsley and pomegranate for a bright, easy vegan side.
# What You Need:
→ Cabbage
01 - 1 medium green cabbage
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp black pepper
→ Tahini Sauce
05 - ⅓ cup tahini
06 - 1 small garlic clove, finely minced
07 - 2 tbsp lemon juice (freshly squeezed)
08 - 3–4 tbsp cold water
09 - ¼ tsp salt
→ Toppings
10 - ⅓ cup fresh flat-leaf parsley, roughly chopped
11 - ⅓ cup pomegranate seeds
12 - 1 tsp toasted sesame seeds (optional)
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Remove any tough outer leaves from the cabbage and cut it into 8 equal wedges, keeping the core intact so the wedges hold together.
03 - Brush each wedge with olive oil and season with salt and black pepper on all sides.
04 - Grill the cabbage wedges for 5–7 minutes per side, turning once, until charred and tender but still holding their shape. Remove from the grill and set aside.
05 - While the cabbage is grilling, whisk together tahini, minced garlic, lemon juice, salt, and 3 tablespoons of cold water until smooth. Add an additional tablespoon of water if needed to reach a pourable consistency.
06 - Arrange the grilled cabbage wedges on a serving platter. Drizzle generously with tahini sauce.
07 - Sprinkle with chopped parsley, pomegranate seeds, and toasted sesame seeds if using.
08 - Serve warm or at room temperature.
