Charred cabbage wedges topped with tahini, parsley and pomegranate for a vibrant, plant-forward side.
# What You'll Need:
→ Cabbage
01 - 1 medium green cabbage (about 1.2–1.5 lb)
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 as needed
09 - 1/4 teaspoon fine 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)
# Method:
01 - Preheat a grill or grill pan over medium-high heat until it reaches a steady hot sear (approximately 400°F).
02 - Trim any tough outer leaves from the cabbage and quarter it through the core; keep the core intact so each wedge holds together, yielding 8 wedges.
03 - Brush each wedge on all exposed surfaces with olive oil and season evenly with kosher salt and black pepper.
04 - Place wedges cut-side down on the preheated grill and cook 5 to 7 minutes per side, turning once, until charred at the edges and tender but still holding shape; transfer to a platter.
05 - In a bowl, whisk together tahini, minced garlic, lemon juice and 3 tablespoons cold water with the salt until smooth; add the remaining tablespoon of water if necessary to reach a pourable consistency.
06 - Drizzle the warm grilled wedges generously with the tahini sauce, ensuring some sauce seeps into the crevices.
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; accompany with warm flatbread if desired.
