Smoky grilled cabbage wedges with tahini, parsley and pomegranate for a bright, simple plant-based side.
# What You Need:
→ Cabbage
01 - 1 medium green cabbage (about 2.5–3 lb), outer tough leaves removed
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, as needed to thin
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 heat. Remove any remaining tough outer leaves from the cabbage and quarter it through the core so you have 8 wedges; keep the core intact to hold the wedges together.
02 - Brush each wedge evenly with olive oil and season all sides with kosher salt and freshly ground black pepper.
03 - Place wedges on the hot grill and cook 5 to 7 minutes per side, turning once, until each side has charred marks and the cabbage is tender but still holds its shape; transfer to a platter.
04 - While the cabbage grills, whisk together tahini, minced garlic, lemon juice and 3 tablespoons cold water with the salt until smooth; add the additional tablespoon of water if needed to reach a pourable consistency.
05 - Arrange grilled wedges on a serving platter and drizzle generously with the tahini sauce to coat.
06 - Scatter chopped parsley and pomegranate seeds over the dressed wedges and sprinkle with toasted sesame seeds if using.
07 - Serve warm or at room temperature as a side or light main alongside flatbread if desired.
