vegetarian mainsmiddle easternlemon
Charred Cabbage in Spiced Tomatoes with Tahini
Charred cabbage wedges braised in a warmly spiced tomato sauce and finished with lemon tahini and fresh herbs.
From YouTube · Mar 1, 2026
Charred cabbage wedges braised in a warmly spiced tomato sauce and finished with lemon tahini and fresh herbs.
38 min
Prep time
22 min
Cook time
1 hr
Total time
4 servings
Yield
Ingredients
26 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
13 steps- Remove bruised outer cabbage layers and cut cabbage into four wedges with core.
- Heat cast iron skillet over medium-high heat and add olive oil.
- Season cabbage wedges with salt and sear undisturbed 5-7 minutes per side until browned and charred.
- Remove cabbage and wipe pan clean.
- Slice shallots and garlic; toast cumin seeds in olive oil over medium heat.
- Add shallots and garlic, cook until softened.
- Add spices and stir constantly.
- Add crushed canned tomatoes and maple syrup.
- Nestle seared cabbage wedges into sauce and add chickpeas if using.
- Cover and simmer 10 minutes until cabbage is tender and sauce thickens.
- Make tahini sauce by mixing lemon juice, garlic, cumin, maple syrup, salt, pepper, tahini, and ice water until creamy and pourable.
- Finish cabbage with chopped cilantro or parsley, lemon juice, and drizzle tahini sauce.
- Serve warm directly from pan.
Recipe notes
Helpful tips
- Keep the cabbage core attached so each wedge holds together.
- Leave the wedges undisturbed while searing to develop a deep char.
- Add ice water to the tahini gradually until the sauce becomes creamy and pourable.
Equipment
- Large cast-iron or heavy frying pan with lid
- Sharp knife
- Chopping board
- Small mixing bowl
- Whisk
Storage
Refrigerate the cabbage and tomato sauce in an airtight container for up to 3 days. Store the tahini sauce separately.
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