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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!
Ingredients
Cabbage
- 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
Tools
Instructions
- Remove the cabbage’s stem, and cut the head into 6 equal-sized chunks.
- 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.
- Grill the cabbage chunks until both sides are charred and crispy. Once grilled, remove from the grill pan and set aside.
- 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.
- Slice your cabbage chunks in half and set on a serving platter.
- Drizzle the tahini dressing on the cabbage.
- Top with cubed pancetta and chopped hazelnuts, and serve it up!
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