Charred cabbage wedges with tahini, parsley, and pomegranate—vibrant vegan side ready in 30 minutes.
# What You Need:
→ Cabbage
01 - 1 medium green cabbage (about 2–2.5 lb), outer leaves removed, cut into 8 wedges keeping core intact
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp ground black pepper
→ Tahini Sauce
05 - 1/3 cup tahini
06 - 1 small garlic clove, finely minced
07 - 2 tbsp fresh lemon juice
08 - 3–4 tbsp cold water, adjust for pourable consistency
09 - 1/4 tsp fine salt
→ Toppings
10 - 1/3 cup fresh flat-leaf parsley, roughly chopped
11 - 1/3 cup pomegranate seeds (arils)
12 - 1 tsp toasted sesame seeds (optional)
# How to Make It:
01 - Heat a grill or heavy grill pan over medium-high until hot and lightly smoking.
02 - Trim any remaining tough outer leaves and halve the cabbage through the core; cut each half into 4 even wedges, keeping the root attached so wedges hold 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 on the hot grill and cook 5–7 minutes per side, turning once, until well charred at contact points and tender when pierced yet still holding shape.
05 - While the cabbage grills, combine tahini, minced garlic, lemon juice and 3 tablespoons cold water in a bowl; whisk vigorously until smooth, adding up to 1 additional tablespoon water to reach a pourable consistency and finish with 1/4 tsp salt.
06 - Transfer grilled wedges to a serving platter, arranging them in a single layer or slightly overlapping.
07 - Drizzle the tahini sauce generously over the warm wedges, then scatter chopped parsley, pomegranate seeds and toasted sesame seeds if using.
08 - Serve warm or at room temperature as a vibrant side, starter, or light main alongside flatbread if desired.
