Vibrant Charred Cabbage with Beet Tahini and Dill
Smoky, tender charred cabbage served over a creamy beet-tinted tahini sauce, topped with fresh dill, toasted sesame seeds, and flaky Maldon salt. This vibrant, veg-forward dish is packed with flavor, texture, and color. Perfect as a side or a light main.
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.