Description
Grilled Cabbage with Tahini-Soy Drizzle is a smoky, charred vegetable side dish featuring thick cabbage wedges grilled to tender-crisp perfection and topped with a creamy, savory tahini and soy sauce drizzle. This healthy, vegan-friendly recipe is quick to prepare, bursting with flavor, and pairs beautifully with grains or proteins, making it an excellent addition to any meal.
Ingredients
Scale
Main Ingredients
- 1 firm head of green cabbage
- 2–3 tablespoons olive oil
- Salt, to taste
Tahini-Soy Drizzle
- 3 tablespoons tahini
- 2 tablespoons soy sauce (use gluten-free tamari if needed)
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2–4 tablespoons water or plant-based milk (to adjust consistency)
- Chili flakes, optional, to taste
Garnishes (optional)
- Fresh parsley or cilantro, chopped
- Toasted sesame seeds or chopped toasted nuts
Instructions
- Prepare the cabbage wedges: Remove any loose outer leaves from the cabbage and cut the head into thick wedges about 1.5 to 2 inches wide, keeping the core intact to maintain stability during grilling.
- Coat and grill the cabbage: Brush each cabbage wedge generously with olive oil and lightly season with salt. Place them on a hot grill or grill pan over medium-high heat. Grill for 5 to 7 minutes per side until you see caramelized char marks and the cabbage is tender but still slightly crisp inside.
- Make the tahini-soy drizzle: In a bowl, whisk together tahini, soy sauce, fresh lemon juice, minced garlic, and a splash of water or plant-based milk. Adjust the liquid amount to achieve a smooth, pourable consistency. Add chili flakes if desired to add a bit of heat.
- Drizzle and garnish: Arrange the grilled cabbage wedges on a serving platter. Generously drizzle the tahini-soy sauce over the top, then sprinkle with fresh herbs and toasted sesame seeds or nuts for added flavor and texture. Serve immediately to enjoy the contrast of warm, smoky cabbage and creamy sauce.
Notes
- Use high heat for grilling to ensure a beautiful char while keeping the cabbage tender-crisp inside.
- Lightly salting the cabbage before grilling enhances its natural sweetness and flavor.
- Adjust the tahini sauce consistency with water or plant milk for easier pouring.
- Let the grilled cabbage rest off heat for 2 minutes to allow juices to redistribute while keeping warm.
- The tahini-soy drizzle can be made ahead of time and stored in the refrigerator for convenience.
- Grilled cabbage leftovers keep well refrigerated for up to 3 days; store the drizzle separately.
- This dish is vegan-friendly and can be customized with spices, nuts, or alternative cabbages like napa or red cabbage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: grilled cabbage, tahini sauce, soy drizzle, vegan side dish, smoky vegetables, healthy recipe, plant-based, quick recipe