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Dinner recipe · from the recipe book

Grilled Cabbage Wedges with Lemon-Tahini Drizzle

Smoky, charred cabbage wedges with tender centers under a creamy, tangy lemon-tahini sauce and a crunch of toasted pumpkin seeds.

Grilled Cabbage Wedges with Lemon-Tahini Drizzle

Ingredients

  • 11½ cups shredded800 gGreen cabbagecut into 8 wedges through the core
  • 1½ tbsp20 gOlive oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp40 gTahinistirred well
  • 2½ tbsp40 gLemon juice
  • 1½ tsp3 gLemon zest
  • 1 clove3 gGarlicgrated
  • 2 tbsp30 gWater
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  2. Make the sauce first: whisk the tahini, lemon juice, lemon zest, garlic and water in a bowl until smooth and pourable; set aside.
  3. Toast the pumpkin seeds in a dry skillet on the grill's side burner or stovetop over medium heat for 3 to 4 minutes, until they pop; set aside.
  4. Brush the cabbage wedges all over with the olive oil, keeping the core intact, then season with half of the salt and the black pepper.
  5. Grill the cabbage wedges, covered, for 5 to 6 minutes per cut side, until deeply charred and tender when pierced near the core.
  6. Arrange the cabbage on a platter, sprinkle with the remaining half of the salt, and spoon the lemon-tahini sauce over the top.
  7. Scatter the toasted pumpkin seeds and the parsley over the cabbage and serve warm.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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