Ingredients

Instructions

Cabbage

  1. Heat a large pan over medium-high heat.
  2. Place the cabbage quarters in the pan, cut side down, and fry until nicely charred on each side.
  3. Add a few splashes of water, cover with a lid, and steam on medium heat for 10-15 minutes, until tender.

Herb-Tahini Sauce

  1. In a blender or food processor, combine cilantro, dill, sriracha or chili-garlic paste, tahini, maple syrup, lemon juice, and the water.
  2. Blend until smooth, adjusting water for desired consistency. Add salt to taste.

Serving

  1. Serve the cabbage hot, drizzled with the herb-tahini sauce.
  2. Optionally sprinkle with dukkah or toasted nuts/seeds for added crunch. Enjoy!

Plating & Garnishing

  • Base: Place the charred cabbage wedges on a warm plate, char-side up.
  • Finish: Drizzle generously with the herb-tahini sauce. Sprinkle with dukkah or toasted seeds for crunch.

Safety & Quality: Ensure the cabbage is washed thoroughly, especially between the leaves if they are loose. Store leftover sauce in the fridge for up to 3 days; it may thicken, so stir in a little water to loosen.