If you’re looking for a vegetable dish that’s simple to make but big on flavor and style, this Charred Cabbage with Beet Tahini might just be your new favorite. It starts with wedges of cabbage, charred on a cast iron pan until smoky, tender, and deeply caramelized at the edges. Then comes the visual twist: a creamy tahini sauce tinted a stunning shade of pink from just a bit of beet. The whole plate is finished with a scattering of fresh dill, toasted sesame seeds, and a pinch of flaky Maldon salt, bringing brightness, crunch, and a little elegance to a humble head of cabbage. It’s the kind of dish that looks restaurant-level but comes together with pantry staples, and it works beautifully as a vibrant side, a light lunch, or a veg-forward centerpiece that makes everyone stop and say, wait—what’s that?
Vibrant Charred Cabbage with Beet Tahini and Dill
Equipment
- small blender
Ingredients
Beet Tahini
- 1/4 cup lemon juice freshly squeezed
- 1/2 cup tahini paste
- 1/4 cup cooked beets
- 1/4 tsp cumin
- 1 garlic clove grated
- 1/2 tsp honey
Cabbage and Assembly
- 1/2 large head green cabbage cut through the core into 6-8 equal pieces
- 2 tbsp olive oil plus more for drizzling
- salt
- 1/4 cup fresh dill chopped
- 2 tbsp toasted sesame seeds
- Maldon salt
Instructions
- Make beet tahini by combining all the ingredients in a small blender. The consistency of the tahini will be too thick at first, thin it out by adding a tablespoon of water at a time until it reaches a pourable consistency. Should be thicker than a dressing, but not so thick that it seizes up. Store in the fridge until ready to use.
- On a sheet pan or large plate, lay out cabbage slices and drizzle with olive oil and salt on both sides.
- Preheat a cast iron pan on the stove on high heat. When the pan is heated, add the cabbage slices in an even layer and char for about 6-8 minutes per side. Work in batches as to not overcrowd the pan.
- Plate you dish. Place some pink tahini in swooshes on a platter. Arrange charred cabbage slices on top. Pour more pink tahini artfully on top of the cabbage. sprinkle with fresh dill, sesame seeds, a drizzle of olive oil and Maldon salt. Serve immediately.