Ingredients
Scale
- 1 medium head of green cabbage
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/4 cup runny tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, grated
- 2–3 tablespoons warm water (to thin)
- 1/4 cup toasted sesame seeds
- Fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
- Remove any damaged outer leaves from the cabbage. Place the cabbage on a cutting board and slice it in half through the core. Cut each half into four equal wedges, ensuring a piece of the core remains attached to each wedge. This is crucial because the core holds the leaves together during the charring process. Pat the wedges dry with a paper towel and brush all sides generously with olive oil, salt, and pepper.
- Heat a large cast-iron skillet or grill pan over medium-high heat. Once the pan is shimmering, place the cabbage wedges in a single layer. Do not crowd the pan; work in batches if necessary. Sear the wedges for 4 to 5 minutes per side. You want the edges to look blackened and caramelized while the interior softens slightly. If the cabbage is browning too quickly before softening, lower the heat slightly and cover the pan for the last two minutes.
- While the cabbage cooks, prepare the dressing in a small bowl. Whisk together the tahini, lemon juice, maple syrup, and grated garlic. The mixture may seize up and become thick at first—this is normal. Add warm water one tablespoon at a time, whisking constantly, until the dressing reaches a smooth, pourable consistency. Season with an extra pinch of salt to taste.
- Transfer the warm charred wedges to a serving platter. Immediately drizzle the creamy tahini dressing over the top, allowing it to seep into the layers of the cabbage. Sprinkle generously with toasted sesame seeds, fresh parsley, and a pinch of red pepper flakes for heat. Serve immediately while the cabbage is still warm.
- Cook Time: 30 minutes