Charred cabbage wedges topped with tahini, parsley and pomegranate seeds for a bright, textural vegan side in 30 minutes.
# What You 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, plus more to adjust consistency
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)
# How-To Steps:
01 - Heat a grill or grill pan over medium-high until hot and well-marked.
02 - Remove any tough outer leaves, halve the cabbage through the core and cut each half into four equal wedges, keeping the core intact to hold each wedge together.
03 - Brush each wedge all over with olive oil and sprinkle evenly with kosher salt and black pepper.
04 - Place wedges cut-side down on the hot grill and cook 5 to 7 minutes per side, turning once, until well-charred and tender but still holding their shape; transfer to a platter.
05 - In a bowl whisk together tahini, minced garlic, lemon juice, salt and 3 tablespoons cold water until smooth; add the remaining tablespoon of water if necessary to achieve a pourable consistency.
06 - Drizzle the warm grilled wedges generously with the tahini sauce.
07 - Scatter chopped parsley and pomegranate seeds over the dressed wedges and sprinkle with toasted sesame seeds if using.
08 - Serve warm or at room temperature as a side or light starter alongside flatbread if desired.
