Grilled Cabbage Wedges with Tahini-Yogurt Sauce by Foodie’s Chef Laura Brennan

      

June 16, 2021

I have been seeing recipes for grilled cabbage popping up on my favorite internet food sites and the results look delicious.  So, I decided to jump right on in.  I ‘grilled’ my cabbage on my stove-top using a large square ridged pan, which by-the-way nicely holds 3 grilled cheese sandwiches.  The cabbage wedges can be grilled outdoors on a more traditional gas or wood grill of course.  This cooking process will be quicker and your cabbage will probably become more blackened as a result.  All that extra char will only add extra deliciousness.

  • Prep: 30 mins
  • Cook: 25 mins
  • Yields: 8

Ingredients

1 head green cabbage, about 3-pounds

4-5 tablespoons olive oil

Kosher salt

tahini-yogurt sauce

2 for each cabbage - scallions, washed and dried

3-4 tablespoons fresh-squeezed lemon juice, plus more to taste

½ small clove garlic, peeled, chopped & mashed to a paste

½ cup tahini (completely stirred, not separated)

1-2 tablespoons cold water

3 tablespoons full-fat plain yogurt

¼ tsp ground cumin

1/4 tsp teaspoon kosher salt plus more to taste

Fresh ground black pepper

Optional garnish: 2 tablespoons toasted sesame seeds and fresh parsley

Directions

Prep and cook the cabbage.

Heat the griddle pan on the stovetop over medium-low heat or if doing traditional-outdoor grilling, start the fire!

Remove any loose or damaged outer leaves from the head of cabbage. Carefully cut the cabbage in half from the top down through the core. Next, cut a half piece into 2-pieces through the core and then cut this piece in half again. Leave the core intact. Repeat with the remaining ½-head of cabbage. You will now have 8 wedges of cabbage.

Put the wedges on a sheet pan and brush lightly with olive oil on both sides. Sprinkle each wedge with kosher salt, on both sides. Place the wedges on a cleaned, heated grill on medium to medium-high heat. Let cook undisturbed until grill marks appear. Carefully turn each wedge over to cook the second side. Use tongs and/or a spatula to help with this. Keep cooking and turning and flipping the cabbage wedges until nicely charred all over. Turn down the other side of the grill and move all the cabbage wedges over to this lower-heat side. Use a roasting pan or a metal bowl and cover the cabbage edges and continue to cook until the wedges are softened. Carefully flip them over during this second lower-heat cooking as well. They will take 10-15 minutes to grill on medium-high heat and then another 10 or 15 minutes until they are completely softened. Remove cooked cabbages to a platter, (use a spatula so they don’t fall apart). Drizzle with the tahini-yogurt sauce, some fresh ground black pepper and the optional parsley and toasted sesame seeds.

Serve with grilled beef, lamb, pork, chicken and/or fish.

Tahini-Yogurt Sauce

Separate the scallions into white & green parts. Finely chop the white parts and put them into a bowl with a pinch of salt and 2 teaspoons of fresh lemon juice. (The lemon juice will soften the raw bite of the scallions a bit. Not all scallions are created equal in flavor.) Finely slice the scallion greens and put in a separate bowl. Set aside.

Make sure that the tahini is completely amalgamated; that is the oil should not be separating in the jar. If it is, mix it vigorously to emulsify. Measure ½ cup of tahini into the bowl with the scallion whites. Whisk to combine. The tahini will probably separate, begin to add 2-3 tablespoons of cold water to re-emulsify the tahini and scallions. Add a pinch of salt. Next, add the yogurt and whisk to combine. Taste. Add more lemon juice and kosher salt, a little bit at a time. Add fresh ground pepper. Add the ground cumin and the reserved, chopped scallion greens. Mix to combine all.

Drizzle the finished sauce over the grilled cabbage wedges and serve the remaining sauce in a bowl alongside the platter.

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