Charred Cabbage with Miso Tahini Dressing
Charred Cabbage with Miso Tahini Dressing
Recipe by Fran Allen
Ingredients
11
Time
30m
Serves
4
This is one of my favourite all-season side dishes! Its rich, flavourful and surprisingly easy to pull together with just a handful of ingredients. Charring the cabbage brings out its natural sweetness and adds smoky depth, which pairs beautifully with the creamy, umami-packed miso tahini dressing. It's a perfect plant-based option- great for a cozy weeknight dinner or as a festive veggie side. I hope you give it a try!
Side
Gluten-Free
Ingredients
1 med
Green Cabbage
2 Tbsp
Extra-Virgin Olive Oil
1/4 cup
Tahini
2 tsp
Miso Paste
1
Garlic Clove
grated
1 tsp
Honey
2 Tbsp
Lemon Juice
1 Tbsp
Lemon Zest
1 Tbsp
Sesame Seeds
1
Green Onion
sliced, green parts only
1 tsp
Chili Flakes
optional
Instructions
1
Heat a large skillet (cast iron works best) over medium-high heat. Slice cabbage in half through the core, then cut each half into 3 wedges-keeping the core in tact to hold the wedges together. Drizzle with 3 tablespoons of oil and rub to coat evenly. Season generously with salt.
2
Place the wedges cut-side down in the hot skillet. Grill until deeply charred and tender, about 4-6 min per side. Transfer to a cutting board and let rest for 5 minutes to soften further.
3
In a medium sized bowl, whisk together the garlic, tahini, miso and honey. Add the lemon zest, then squeeze in the lemon juice. Add a generous pinch of salt. While whisking, slowly stream in 3-4 tablespoons of cold water until dressing is smooth, creamy and pourable.
4
Spoon a generous swipe of tahini sauce onto a serving platter. Arrange cabbage wedges on top and drizzle with more sauce. Garnish with green onions, sesame seeds and chili flakes if using. Finish with a light drizzle of olive oil.
5
Notes: If the cabbage isn’t tender after charring, pop it into the oven at 350F for 10-15 minutes to finish cooking. Turn this into a hearty, plant-based main by serving cabbage over warm lentils- this adds extra protein, fibre and texture.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
