Smoky grilled cabbage wedges topped with tahini, parsley and pomegranate for a bright, healthy side in 30 minutes.
# What You'll Need:
→ Cabbage
01 - 1 medium green cabbage
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Tahini Sauce
05 - 1/3 cup tahini
06 - 1 small garlic clove, finely minced
07 - 2 tablespoons lemon juice, freshly squeezed
08 - 3 to 4 tablespoons cold water
09 - 1/4 teaspoon salt
→ Toppings
10 - 1/3 cup flat-leaf parsley, roughly chopped
11 - 1/3 cup pomegranate seeds
12 - 1 teaspoon toasted sesame seeds (optional)
# Cooking Steps:
01 - Heat a grill or grill pan over medium-high heat until hot and slightly smoking.
02 - Remove any tough outer leaves and cut the cabbage into 8 even wedges, leaving the core intact so the pieces hold together.
03 - Brush each wedge on all sides with olive oil and season evenly 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 the surfaces are charred and the cabbage is tender but still holds its shape; transfer to a platter.
05 - In a bowl whisk together tahini, minced garlic, lemon juice and 3 tablespoons cold water with 1/4 teaspoon salt until smooth; add the remaining tablespoon of water if needed to reach a pourable consistency.
06 - Arrange the grilled wedges on a serving platter and drizzle generously with the tahini sauce.
07 - Scatter chopped parsley, pomegranate seeds and toasted sesame seeds over the dressed wedges and serve warm or at room temperature.
