I love cabbage year-round, but summer might just be my favorite cabbage season—a hot grill has the ability to transform it in a way the oven or stovetop never will. The outside gets blistered and charred while the inside steams to crisp-tenderness, every bite perfumed with smoke. I think it’s irresistible with little more than a sprinkling of salt, but this creamy, very lemony tahini sauce takes an already-craveable vegetable into extra-delicious territory. Grab a knife and fork and don’t be surprised when you finish the whole thing by yourself. —Andy Baraghani
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
Step 1
Prepare the grill for medium-high heat (or heat a large cast-iron skillet over medium-high). Cut cabbage in half through the core; cut each half into 3 wedges, keeping core intact. Drizzle with 3 Tbsp. oil and rub to coat; season all over with salt.
Step 2
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). Cut some wedges in half crosswise; leave the rest whole.
Step 3
Combine garlic, tahini, honey, cumin, and ¼ cup 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 should be creamy but pourable.
Step 4
Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter dill over cabbage, then sprinkle with sesame seeds. Drizzle a little oil over everything to finish.
