Skip to main content
Bon Appétit

Tahini-Smothered Charred Cabbage

4.5

(71)

Read ReviewsTriangle
Tahini Smothered Charred Cabbage Recipe
Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

I love cabbage year-round, but summer might just be my favorite cabbage season—a hot grill has the ability to transform it in a way the oven or stovetop never will. The outside gets blistered and charred while the inside steams to crisp-tenderness, every bite perfumed with smoke. I think it’s irresistible with little more than a sprinkling of salt, but this creamy, very lemony tahini sauce takes an already-craveable vegetable into extra-delicious territory. Grab a knife and fork and don’t be surprised when you finish the whole thing by yourself. —Andy Baraghani

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need

Ingredients

4 Servings

1

medium head of green cabbage (about 2 lb.)

3

Tbsp. plus ¼ cup extra-virgin olive oil; plus more for drizzling (optional)

Kosher salt

1

garlic clove, finely grated

⅓

cup tahini (such as Soom)

1

tsp. honey

½

tsp. ground cumin

1

lemon

½

cup very coarsely chopped dill

1

Tbsp. toasted black or white sesame seeds

Preparation

  1. Step 1

    Prepare grill for medium-high heat (or heat a large cast-iron skillet over medium-high). Cut cabbage in half through core; cut each half into 3 wedges, keeping core intact. Drizzle with 3 Tbsp. oil and rub to coat; season all over with salt.

    Step 2

    Grill cabbage until deeply charred on cut sides and a paring knife slides easily through center, 6–8 minutes per side. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to soften further). Cut some wedges in half crosswise; leave the rest whole.

    Step 3

    Combine garlic, tahini, honey, cumin, and ¼ cup oil in a medium bowl. Finely grate zest from lemon into bowl, then cut lemon in half and squeeze juice into bowl. Add a big pinch of salt and whisk until smooth. Whisking constantly, add 3–4 Tbsp. cold water; tahini sauce should be creamy but pourable.

    Step 4

    Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter dill over cabbage, then sprinkle with sesame seeds. Drizzle a little oil over everything to finish.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Tahini-Smothered Charred Cabbage?

Leave a Review

Reviews (71)

Back to TopTriangle

  • So good!!!!! Don’t be afraid to char the cabbage extra, it adds the best crunch. Going to try with a fried egg as well.

    • Save savvy

    • Chicago

    • 3/16/2023

  • For those planning to (or already have) use a microwave to par-cook the cabbage, according to the FDA, "microwave ovens do not cook food from the "inside out." When thick foods are cooked, the outer layers are heated and cooked primarily by microwaves while the inside is cooked mainly by the conduction of heat from the hot outer layers." So if using the microwave, sprinkle the cabbage with a couple tablespoons of water, cover bowl with plastic wrap and poke a few holes in, then microwave until desired tenderness is reached.

    • Anonymous

    • San Francisco

    • 3/6/2023

  • Hello, Is there a way via my membership account to save recipes? Or is it just via email and printing? Many thanks, L

    • Anonymous

    • Hampstead, NH

    • 12/30/2022

  • Simple to make and very flavorful! Followed directions to a "T" - make sure you use ice-cold water in the sauce, it makes all the difference in consistency. Husband loved it even though we had it as a meatless main course, not a side. Would def make again, and I can see using the sauce on lots of other things

    • Claudia

    • Lincolnshire, IL

    • 9/23/2022

  • I cooked the cabbage in the oven for an extra 15 minutes after following this recipe and it still seemed a little undercooked, and I don't think the sauce added much to the cabbage.

    • Anonymous

    • 9/12/2022

  • Full disclosure: I'm not a fan of cooked cabbage (but my husband is). So it's really saying something that I loved this dish! My sister-in-law gave me a cabbage from her garden that was the size of a man's head, so I simply cut slimmer wedges, and they cooked up great--tender with just a hint of bite. The cabbage can stand a hearty char, so don't be shy with the heat/time on the grill. For the tahini sauce, once you add the water, just keep on whisking! Besides getting a great arm workout, you'll reemulsify the sauce in short order. I served this with grilled pork tenderloin and rice, and the sauce was delicious on everything. Will definitely make again!

    • Erica

    • Vermont

    • 9/5/2022

  • The best cabbage recipe I’ve tried. This is easy, delicious and a beautiful dish for a party.

    • Anonymous

    • Los Angeles, CA

    • 7/4/2022

  • This was so complex and delicious for such a simple dish. My head of cabbage was huge and very dense so after charring it in a cast iron skillet, I covered it and stuck it in a 350 degree oven for 30 minutes and it was perfectly tender with just a pleasant bit of bite left. I will do this again!

    • Anonymous

    • CT

    • 3/8/2022

  • The sauce and dill combination is really where it's at. I don't have a grill so the first time I made this, I used the broiler. The sauce and dill work really well on not only roasted cabbage at 450 degrees, but also roasted fennel, and I want to try this on carrots, too.

    • Angela

    • Palo Alto, CA

    • 1/29/2022

  • Did anyone else need to cook the cabbage much (much) longer than the 6-8 minutes a side? I used my trusty cast-iron skillet and got a nice char. But then had to let the cabbage steam in the skillet to soften it to a chewy (not feisty), consistency. Flavors are great!

    • Keek

    • Woodland Park, NJ

    • 9/12/2021

  • Delicious. I ended up putting it in the oven and braising it until more done. I like the suggestion below of microwaving it before putting it on the grill. Maybe I need to be more aggressive with the heat on the grill.

    • Dawn

    • Lawrence KS

    • 9/8/2021

  • The trick to "un-seizing" the tahini is to use all of the water called for in the recipe and make sure it is ice-cold.

    • Ann

    • Toronto

    • 8/21/2021

  • If your tahini sauce seems ok before adding the water, do yourself a huge favor and DO NOT ADD WATER. I added only 1 tbsp, following instructions to whisk, and it immediately thickened and now looks like oatmeal in a bath of oil. Currently have it in the food processor and its a little better but still messed up and doesn't look very appetizing…

    • Celina

    • Denver

    • 7/19/2021

  • I like fully cooked (not mushy) cabbage. It should still stand up but not be fighting back when chewed. Hot and chewy is not the same as cold, crisp, and chewy cabbage. I will partially cook the cabbage in a microwave prior to putting it on the grill next time I do this. Microwave cooks from inside out so this step will aid in plating a fully cooked cabbage, not just the first half-inch exposed to the fire. Tahini is not the most attractive color. It looks dead on the cabbage, it doesn't have the warmer tones of peanut butter. If I make this again I will be looking for a way to add color to the presentation. I'm thinking wild Maine blueberries scattered about with a zigzag drizzle of pomegranate molasses over or under the cabbage wedge.

    • Peat Moss

    • Cincinnati, OH

    • 7/12/2021

  • This is fabulous! The recipe looked interesting and it turned out to be utterly delicious. Who knew cabbage could be so good. I used a grill pan and it was perfect. I'll definitely make it again.

    • Barbara

    • San Diego, CA

    • 7/2/2021

Explore Bon AppétitCabbageLeafy GreensVegetableGreen CabbageTahiniDillSummerQuickEasyWeeknight MealsSideDairy-FreeGluten-FreeVegetarianKetoVeganHealthyishGrillingDinner