Charred cabbage wedges with tahini, parsley, and pomegranate for a bright, flavorful vegan side.
# What You Need:
→ Cabbage
01 - 1 medium green cabbage, trimmed and halved through the core
02 - 2 tbsp extra-virgin olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly 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 to 4 tbsp cold water, to thin
09 - 1/4 tsp fine salt
→ Toppings
10 - 1/3 cup fresh flat-leaf parsley, roughly chopped
11 - 1/3 cup pomegranate seeds
12 - 1 tsp toasted sesame seeds (optional)
# Directions:
01 - Preheat a grill or heavy grill pan over medium-high heat until hot and shimmering.
02 - Remove any tough outer leaves, cut the cabbage into 8 even wedges and keep the core intact so wedges hold together.
03 - Brush each wedge generously with olive oil and season all sides 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 charred and tender but still holding shape.
05 - While the cabbage grills, whisk together tahini, minced garlic, lemon juice and 3 tablespoons cold water; add the remaining tablespoon if necessary to reach a smooth, pourable consistency and season with 1/4 tsp salt.
06 - Transfer grilled wedges to a platter, drizzle generously with the tahini dressing and let rest briefly to allow flavors to meld.
07 - Scatter chopped parsley, pomegranate seeds and toasted sesame seeds over the dressed wedges.
08 - Serve warm or at room temperature as a side or light main alongside flatbread if desired.
