I grow a lot of cabbage and my family eats it in lots of ways, but roasted cabbage, especially on the grill, has a special place on our plates. When grilling cabbage wedges on the grill the outside gets blistered and charred while the inside steams. Each piece soaks the smoke flavor, perfecting the picture. The creamy, lemony tahini sauce takes this already perfect vegetable to an entire new realm of deliciousness and the fresh dill has just the right flavor to turn this simple dish into a haute cuisine experience without all the fussiness.

This recipe has everything to please my busy family. It's fast, healthy, makes good use of both my garden-fresh produce and herb and my children gobble it up without a complaint. It's especially useful during the busy Summer and Fall season, when our little seed farm is bustling with activity and I have little time for meal preparation. 

In this picture, I used a Golden Acre Cabbage, but this recipe works for any fresh cabbage. Try is with a red cabbage like Red Acre Cabbage or Mammoth Red Rock Cabbage for a striking side dish. Use a savoy cabbage like Savoy Perfection Cabbage for a refined look or just go with a gargantuan head of Late Flat Dutch Cabbage to feed your entire family!

Just make sure to adapt the size of the wedges to the size of the cabbage head!

Ingredients

• 1 medium head of green cabbage
• ¼ cup extra-virgin olive oil plus 1 Tbsp. for grilling
• 1 garlic clove, finely grated
• 1 cup tahini
• ½ tsp. honey
• 1 tsp. ground cumin
• ½ lemon
• 1 cup very coarsely chopped dill
• 1 Tbsp. toasted black or white sesame seeds
• Salt and pepper to taste.

Preparation

Prepare grill for medium-high heat. You can toss the wedges directly on the grill, but using a large cast-iron works great also and you run less risks of losing pieces of you cabbage between the grids. Cut your cabbage into 4 wedges keeping core intact. This is important as it is the core that will prevent your cabbage from splitting apart on the grill.

Drizzle with 3 Tbsp. oil and rub to coat; season all over with salt.

Grill cabbage until deeply charred on both sides and a paring knife slides easily through center. This should take about 6–8 minutes per side. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to soften further).

Combine garlic, tahini, honey, cumin, and ¼ cup oil in a medium bowl. Finely grate zest from lemon into bowl, then cut lemon in half and squeeze juice into bowl. Add a big pinch of salt and whisk until smooth.

Whisking constantly, add 3–4 Tbsp. cold water; tahini sauce should be creamy but pourable. Adjust the consistency to your own taste here: there’s no rules!

Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter dill over cabbage, then sprinkle with sesame seeds. Drizzle a little oil over everything to finish.

That's it! A fast, flavorful and healthy dish, from your garden to your table! Try it and leave a comment below!