Smoky grilled cabbage wedges dressed with tahini, parsley, and pomegranate for a bright, easy side in 30 minutes.
# What You’ll Need:
→ Cabbage
01 - 1 medium green cabbage, cored and cut into 8 wedges
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 (adjust for pourable consistency)
09 - 1/4 teaspoon salt
→ Toppings
10 - 1/3 cup 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 to medium-high heat so it registers hot and ready to char the cabbage.
02 - Remove any tough outer leaves, keep the core intact, and cut the cabbage into 8 equal wedges so each holds together during grilling.
03 - Brush all sides of each wedge 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 cabbage grills, whisk together tahini, minced garlic, lemon juice, salt and 3 tablespoons cold water; add the remaining tablespoon if needed to reach a smooth, pourable consistency.
06 - Drizzle the grilled wedges generously with the tahini sauce so each wedge is coated.
07 - Scatter chopped parsley and pomegranate seeds over the dressed wedges and finish with toasted sesame seeds if using.
08 - Serve warm or at room temperature as a vibrant side or starter alongside bread or a light salad.
