Quick sweet and smoky cabbage on the grill with so many possibilities for sauces and dressings. No grill no problem, a cast iron pan on the stovetop or roasting in the oven at 450 will do the same thing!

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Ingredients

1 med. Green Cabbage

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

Salt

Sauce

1 Garlic clove or Garlic Scape, finely grated or minced

⅓ cup Tahini

1 tsp. Honey

½ tsp. ground Cumin

2-4 Tbsp. Olive Oil

1 Lemon, or 2 Tbsp Lemon Juice

½ cup very coarsely chopped Parsley or Dill

1 Tbsp. toasted Sesame Seeds

Directions

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.

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).

Combine garlic, tahini, honey, cumin, and Olive 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 will thicken first, then become creamy and pourable.

Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter herb over cabbage, then sprinkle with sesame seeds.

Variations: Switch up Tahini Sauce for your favorite sauce, dip, or dressing

Wren’s Scallion Herb Yogurt Sauce

Creamy White Sauce, and or Cheese Sauce

Caraway Seeds just warmed in Butter or Olive Oil until fragrant

Creamy White Sauce with Caraway

Aimee’s Peanut Sauce

Tomato Sauce

Cabbage is wonderfully versatile, so many variations!