Smoky grilled cabbage wedges drizzled with tahini, parsley, and jewel-like pomegranate for bright flavor and texture.
# 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 fresh lemon juice
08 - 3 to 4 tablespoons cold water
09 - 1/4 teaspoon salt
→ Toppings
10 - 1/3 cup fresh flat-leaf parsley, roughly chopped
11 - 1/3 cup pomegranate seeds
12 - 1 teaspoon toasted sesame seeds (optional)
# How to Make It:
01 - Heat a grill or grill pan over medium-high heat until it reaches about 400°F (medium-high) and is well preheated.
02 - Remove any tough outer leaves, halve the cabbage through the core, then cut each half into four equal wedges (8 wedges total), keeping the core intact so wedges hold together.
03 - Brush each wedge evenly with olive oil and season all sides 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 they develop char marks and are tender but still hold their shape.
05 - Whisk together tahini, minced garlic, lemon juice, salt, and 3 tablespoons cold water until smooth; add the remaining tablespoon of water if needed to reach a pourable consistency.
06 - Arrange the grilled cabbage wedges on a serving platter and drizzle generously with the tahini sauce.
07 - Scatter chopped parsley and pomegranate seeds over the dressed wedges and sprinkle with toasted sesame seeds if using.
08 - Serve warm or at room temperature as a side or light main; offer warm flatbread alongside if desired.
