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Tahini-Smothered Charred Cabbage

4.5

(71)

Tahini Smothered Charred Cabbage Recipe
Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

I love cabbage year-round, but summer might just be my favorite cabbage season—a hot grill has the ability to transform it in a way the oven or stovetop never will. The outside gets blistered and charred while the inside steams to crisp-tenderness, every bite perfumed with smoke. I think it’s irresistible with little more than a sprinkling of salt, but this creamy, very lemony tahini sauce takes an already-craveable vegetable into extra-delicious territory. Grab a knife and fork and don’t be surprised when you finish the whole thing by yourself. —Andy Baraghani

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

1

medium head of green cabbage (about 2 lb.)

3

Tbsp. plus ¼ cup extra-virgin olive oil; plus more for drizzling (optional)

Kosher salt

1

garlic clove, finely grated

⅓

cup tahini (such as Soom)

1

tsp. honey

½

tsp. ground cumin

1

lemon

½

cup very coarsely chopped dill

1

Tbsp. toasted black or white sesame seeds

Preparation

  1. Step 1

    Prepare grill for medium-high heat (or heat a large cast-iron skillet over medium-high). Cut cabbage in half through core; cut each half into 3 wedges, keeping core intact. Drizzle with 3 Tbsp. oil and rub to coat; season all over with salt.

    Step 2

    Grill cabbage until deeply charred on cut sides and a paring knife slides easily through center, 6–8 minutes per side. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to soften further). Cut some wedges in half crosswise; leave the rest whole.

    Step 3

    Combine garlic, tahini, honey, cumin, and ¼ cup oil in a medium bowl. Finely grate zest from lemon into bowl, then cut lemon in half and squeeze juice into bowl. Add a big pinch of salt and whisk until smooth. Whisking constantly, add 3–4 Tbsp. cold water; tahini sauce should be creamy but pourable.

    Step 4

    Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter dill over cabbage, then sprinkle with sesame seeds. Drizzle a little oil over everything to finish.

Explore Bon AppétitCabbageLeafy GreensVegetableGreen CabbageTahiniDillSummerQuickEasyWeeknight MealsSideDairy-FreeGluten-FreeVegetarianKetoVeganHealthyishGrillingDinner
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Reviews (71)

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  • This was delicious and easy; I had no idea that roasted cabbage tasted like carmelized brussels! We did it in the cast iron skillet and could have cooked a little longer, or maybe used smaller wedges.

    • Not pregnant Eating Good

    • Philadelphia, PA

    • 6/5/2021

  • Andy Baraghani is a genius in the kitchen, but I think we all know it. Thank you for the vegetable recipes. This was easy to make and delicious and my kitchen remained clean. It was so delicious every was asking for the recipe

    • Farah Tavakoli

    • Tampa, Florida

    • 6/7/2021

  • I just made this and wow, is it good! I thick shredded the cabbage and roasted it in my oven 425 for 30’ish minutes, until there was good charr here and there… did I mention this was really good? Oh I used maple syrup cuz I didn’t have honey…. This will be made again! 👍🏻

    • Diane Bee

    • Seattle

    • 6/8/2021

  • Seriously amazing!! We paired it with grilled peppers and sausage and it was to die for. Best cabbage I've ever had.

    • Anonymous

    • Minneapolis, MN

    • 6/8/2021

  • Very good & super easy!

    • Shelly G

    • Basalt, Co

    • 6/20/2021

  • Incredibly delicious. Seriously, best cabbage I’ve ever made!

    • Rachel

    • Austin

    • 6/21/2021

  • This is fabulous! The recipe looked interesting and it turned out to be utterly delicious. Who knew cabbage could be so good. I used a grill pan and it was perfect. I'll definitely make it again.

    • Barbara

    • San Diego, CA

    • 7/2/2021