Charred Cabbage in Spiced Tomatoes with Tahini

Ingredients

• 1 medium green cabbage
• olive oil
• kosher salt
• black pepper
• 3 garlic cloves
• thyme
• red pepper flakes
• 2 medium shallots
• 14 oz canned whole peeled tomatoes
• maple syrup
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/8 tsp freshly grated nutmeg
• 1 tbsp Aleppo pepper
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 can chickpeas (optional)
• 2 tbsp lemon juice
• 1 clove garlic (for tahini sauce)
• 1/4 tsp ground cumin
• 1 tsp maple syrup (for tahini sauce)
• salt and pepper
• 1/4 cup tahini
• ice water
• cilantro or parsley

Method

1. Remove bruised outer cabbage layers and cut cabbage into four wedges with core.
2. Heat cast iron skillet over medium-high heat and add olive oil.
3. Season cabbage wedges with salt and sear undisturbed 5-7 minutes per side until browned and charred.
4. Remove cabbage and wipe pan clean.
5. Slice shallots and garlic; toast cumin seeds in olive oil over medium heat.
6. Add shallots and garlic, cook until softened.
7. Add spices and stir constantly.
8. Add crushed canned tomatoes and maple syrup.
9. Nestle seared cabbage wedges into sauce and add chickpeas if using.
10. Cover and simmer 10 minutes until cabbage is tender and sauce thickens.
11. Make tahini sauce by mixing lemon juice, garlic, cumin, maple syrup, salt, pepper, tahini, and ice water until creamy and pourable.
12. Finish cabbage with chopped cilantro or parsley, lemon juice, and drizzle tahini sauce.
13. Serve warm directly from pan.