Growing up, according to my brother, cabbage was only supposed to be used as an insult – as in ‘you smell like cabbage.’ While insulted as a child, I’d take it as a compliment these days as cabbage is my all-time favorite veggie – cooked or raw, I could eat it nearly every day!
One of my favorite ways to enjoy it is with a nice char, like Andy Baraghani’s Tahini-Smothered Charred Cabbage.
This recipe was meant for the grill (I can only imagine what that smoky goodness adds to the dish), but I made it in a cast iron on my stovetop because, you know, New York City apartment.
The wedged cabbage is rubbed with olive oil and sprinkled with salt, then charred on both sides before being drizzled with creamy tahini-lemon sauce with hints of garlic, honey, and cumin. A sprinkling of dill and sesame seeds is all you need before digging in!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Tahini
Pricey Ingredients: —
Hard-to-find: —
Recipe on BonAppetit.com
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