Welcome warm weather with this healthy grilled tahini cabbage

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Don’t overlook cabbage. The mighty vegetable is highly nutritious and super affordable. Plus, it’s a great source of folate, which is a B vitamin that can help lower the risk of certain cancers and complications during pregnancy. This hearty and healthy grilled cabbage with tahini recipe makes the perfect appetizer for a summer dinner party, and the dressing is dairy-free. Topped with pancetta and crushed hazelnuts, this dish is big on flavor and texture!



  • 1 medium head of green cabbage
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • Cubed pancetta
  • Crushed hazelnuts

Tahini Dressing

  • 2 garlic cloves, minced
  • ⅓ cup tahini
  • 1 tsp honey 
  • 1 Tbsp ground cumin
  • ¼ cup olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Kosher salt 
  • Freshly ground pepper
  • Cold water



  1. Remove the cabbage’s stem, and cut the head into 6 equal-sized chunks.
  1. Drizzle extra virgin olive oil on top of the cabbage chunks, followed by a sprinkling of kosher salt and freshly ground pepper. Toss the cabbage chunks so they are well coated.
  1. Grill the cabbage chunks until both sides are charred and crispy. Once grilled, remove from the grill pan and set aside.
  1. Make the tahini dressing. In a mixing bowl, combine all the ingredients except the cold water, and whisk until smooth. Then, slowly whisk in the cold water until the dressing reaches its desired consistency.
  1. Slice your cabbage chunks in half and set on a serving platter. 
  1. Drizzle the tahini dressing on the cabbage. 
  1. Top with cubed pancetta and chopped hazelnuts, and serve it up!

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