Grilled Cabbage Wedges with Tahini

Experience the delicious transformation of humble cabbage with these Grilled Cabbage Wedges with Tahini Sauce, Parsley, and Pomegranate Seeds. When smoky char meets creamy tahini drizzle and a scatter of fresh, juicy pomegranate seeds, every bite becomes a celebration of contrasting textures and bright Middle Eastern-inspired flavors. Whether you’re hosting a summer gathering or looking for a unique vegan side, these wedges redefine what grilled vegetables can be—simultaneously hearty, tangy, and elegant.

Save to Pinterest

With just a handful of ingredients and a simple grilling technique, this dish delivers a rustic charm and sophisticated taste. The charred edges of the cabbage offer a smoky depth, while the creamy tahini sauce brings a luscious richness. Chopped parsley adds a burst of freshness and the pomegranate seeds deliver a delightful pop, making each wedge both visually stunning and irresistibly tasty.

Ingredients

• Cabbage
  • 1 medium green cabbage
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
• Tahini Sauce
  • ⅓ cup tahini
  • 1 small garlic clove, finely minced
  • 2 tbsp lemon juice (freshly squeezed)
  • 3–4 tbsp cold water
  • ¼ tsp salt
• Toppings
  • ⅓ cup fresh flat-leaf parsley, roughly chopped
  • ⅓ cup pomegranate seeds
  • 1 tsp toasted sesame seeds (optional)

Instructions

1.

Preheat a grill or grill pan over medium-high heat.

2.

Remove any tough outer leaves from the cabbage and cut it into 8 equal wedges, keeping the core intact so the wedges hold together.

3.

Brush each wedge with olive oil and season with salt and black pepper on all sides.

4.

Grill the cabbage wedges for 5–7 minutes per side, turning once, until charred and tender but still holding their shape. Remove from the grill and set aside.

5.

While the cabbage is grilling, whisk together tahini, minced garlic, lemon juice, salt, and 3 tablespoons of cold water until smooth. Add an additional tablespoon of water if needed to reach a pourable consistency.

6.

Arrange the grilled cabbage wedges on a serving platter. Drizzle generously with tahini sauce.

7.

Sprinkle with chopped parsley, pomegranate seeds, and toasted sesame seeds if using.

8.

Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Das Grillen bei mittlerer bis hoher Hitze bringt die besten Röstaromen hervor und sorgt dafür, dass die Kohlspalten außen schön knusprig und innen zart bleiben. Für eine gleichmäßige Bräunung verwenden Sie eine Zange zum Wenden und lassen genug Abstand zwischen den Stücken, damit der Dampf entweichen kann.

Varianten und Anpassungen

Wer es farbenfroher mag, greift zu Rotkohl für eine noch intensivere Optik. Für eine rauchige Note kann vor dem Grillen etwas geräuchertes Paprikapulver auf die Kohlspalten gestreut werden. Das Rezept lässt sich leicht anpassen und bleibt dabei immer vegan und glutenfrei.

Serviervorschläge

Diese Grill-Kohlspalten sind perfekt als Vorspeise, Beilage oder leichte Hauptspeise, besonders in Kombination mit frischem, warmem Fladenbrot. Dank der pikanten, frischen und süßen Komponenten passen sie hervorragend zu knackigen Weißweinen wie Sauvignon Blanc oder einem leichten Sommer-Menü.

Save to Pinterest

Ob für das nächste Grillfest oder als raffinierte Alltagsbeilage – diese Grilled Cabbage Wedges sind eine gesunde, originelle Alternative zu klassischen Salaten und lassen sich vielfältig kombinieren. Der Mix aus Röstaromen, Sesamcreme und fruchtigen Akzenten bleibt garantiert in bester Erinnerung!

Questions & Answers

→ How do I keep the wedges from falling apart on the grill?

Leave the core intact when cutting into wedges so they hold together. Brush all sides with oil and handle gently with tongs when turning to prevent splitting.

→ What grill temperature and timing work best?

Preheat to medium-high. Grill each wedge about 5–7 minutes per side until charred and tender but still holding shape; adjust time for thicker or thinner wedges.

→ How can I get a smooth, pourable tahini sauce?

Whisk tahini with lemon juice, a pinch of salt, minced garlic and 3–4 tablespoons cold water. Add water gradually until the sauce loosens to a creamy, pourable consistency.

→ Any good substitutions for tahini or toppings?

If avoiding sesame, use sunflower seed butter thinned with lemon and water or a yogurt-based drizzle for non-vegan options. Swap parsley for mint or cilantro, and use pomegranate or chopped dried cherries for brightness.

→ How should I serve and pair these wedges?

Serve warm or at room temperature as a starter or side. They pair well with warm flatbread, grains, or crisp white wines like Sauvignon Blanc for a bright contrast.

→ What’s the best way to store leftovers?

Keep cabbage and sauce separate in airtight containers in the fridge for up to 3 days. Reheat wedges briefly on a grill or in a hot oven to refresh charred edges, then drizzle with sauce just before serving.