Za’atar Tahini Smothered Charred Cabbage

Za’atar Tahini Smothered Charred Cabbage

The perfect summer BBQ recipe, great as a side dish or the main event for vegetable lovers! We’ve adapted this recipe from an original by Bon Appétit's editor, Andy Baraghani, who says that the addition of the tahini sauce takes an already cravable vegetable into extra delicious territory. We couldn’t agree more! Photo by @spinachdaddy.
 

INGREDIENTS
1 whole green cabbage
2-3 tbs olive oil
½ c Organic Za’atar Tahini
½ c iced water
Zest and juice of 1 lemon 
1 tsp salt, plus extra salt & pepper to taste
2 tbs toasted sesame seeds
½ c dill or other finely chopped green herb (as a garnish)

STEPS
1. Pre-heat outdoor grill or grill plate/skillet over medium-high.
2. Slice the cabbage into thirds through the core and drizzle with olive oil (careful to keep leaves and core intact). Season cabbage wedges with salt.
3. Grill cabbage until charred on cut sides and a knife can slide through the center (about 6-8 mins). Allow the cabbage to cool for 5 mins (this allows the cabbage to soften further). Slice the wedges in half.
4. While cabbage is grilling, make the tahini sauce by whisking together the tahini, iced water, lemon juice, zest, salt and pepper in a bowl. It will slowly thicken up into a sauce. If too thick, add 1-2 tbs more water, and if too thin, add 1-2 tbs more tahini until the sauce has a smooth velvety consistency. Place the squeezed lemon halves on a hot grill for 2-3 mins and add to the plate as a garnish (you might also give them one last squeeze over the cabbage before serving). 
5. Smear about half of the sauce over a platter or plate, add cabbage wedges to the top and drizzle with extra tahini sauce.






Also in Recipes

Creamy Vegan Shepherd's Pie
Creamy Vegan Shepherd's Pie

 As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!   
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Gena Hamshaw's Broccoli Tahini Pesto Pasta
Gena Hamshaw's Broccoli Tahini Pesto Pasta

"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."