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Grilled Cabbage with Golden Tahini

Grilling cabbage is such a simple way to add dimension and flavor to this humble vegetable. You can serve it in wedges for an elegant, fork & knife presentation, or shred it after grilling for a smoky, creamy slaw.

Chef Tip: Use an oil with a high smoke point, like avocado or grapeseed oil, this will prevent the grill from smoking too much as the water-rish cabbage hits the grill, and you’ll get nice char marks on the wedges for a beautiful presentation. Covering it to let it steam after you’ve charred it ensures a tender interior.




Preheat grill. Toss the cabbage wedges in oil and lay on the hot grill until there are nice charred grill marks on the bottom side. Flip and repeat on the other side. Turn off the heat and cover the cabbage with tin foil or cover the grill.


Let it steam on the grill for about 10-15 minutes. Season with salt and drizzle wedges with Golden Tahini. You can also shred the cabbage after grilling to make a smoky slaw

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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Nutrition (per serving)

  • Calories = 230

  • Total fat = 16g

  • Total carbohydrates = 20g

  • Fiber = 6g

  • Protein = 5g

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