Charred Cabbage Wedges with Lemon-Tahini and Dukkah

Steps

1. Step 1

   Heat the oven to 425°F. Pull off any loose outer cabbage leaves, then cut the cabbage in half through the core and cut each half into 4 wedges, so each wedge keeps a bit of core to hold it together.

   10 min · 425°F

   • 1 green cabbage (about 2 1/2 lb)
2. Step 2

   Brush the cut sides of the wedges with 2 tablespoons of the olive oil and season all over with the kosher salt and pepper.

   5 min

   • 1 green cabbage (about 2 1/2 lb)
   • 2 tbsp olive oil
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat until it shimmers. Lay in as many wedges as fit in one layer, cut side down, and sear without moving them until deeply browned and blackened in spots, 4 to 5 minutes. Flip onto the second cut side and sear 3 to 4 minutes more. Work in two batches if needed, returning all the wedges to the pan at the end.

   12 min

   • 1 green cabbage (about 2 1/2 lb)
   • 1 tbsp olive oil
4. Step 4

   Transfer the skillet to the oven and roast until a knife slides easily into the thickest part of a wedge and the edges are crisp and blackened, 20 to 25 minutes. (If your skillet isn't oven-safe, move the wedges to a rimmed baking sheet first.)

   22 min, hands-off · 425°F

5. Step 5

   While the cabbage roasts, toast the dukkah: put the pistachios, sesame seeds, coriander seeds and cumin seeds in a dry small skillet over medium heat and toast, shaking often, until the sesame seeds are golden and everything smells nutty, 3 to 4 minutes. Tip onto a cutting board, let cool a few minutes, then chop coarsely (or pulse in a spice grinder to a coarse, crumbly mix) and stir in the flaky salt.

   8 min

   • 3 tbsp shelled pistachios
   • 2 tbsp sesame seeds
   • 1 tbsp coriander seeds
   • 1 tsp cumin seeds
   • 1/4 tsp flaky salt
6. Step 6

   Make the sauce: whisk the tahini, lemon juice and garlic in a small bowl. It will seize up and look thick; whisk in the cold water a tablespoon at a time until it loosens into a smooth, pourable sauce. Season with salt.

   5 min

   • 1/3 cup tahini
   • 3 tbsp lemon juice
   • 1 clove garlic
   • 4–6 tbsp cold water
   • salt
7. Step 7

   Arrange the hot cabbage wedges on a platter, spoon the lemon-tahini sauce over them, and shower with the dukkah. Scatter with parsley and serve with lemon wedges.

   3 min

   • 2 tbsp flat-leaf parsley
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026