Charred Cabbage with Miso Tahini Dressing

Name: Charred Cabbage with Miso Tahini Dressing
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: Green Cabbage; Extra-Virgin Olive Oil; Tahini; Miso Paste; Garlic Clove; Honey; Lemon Juice; Lemon Zest; Sesame Seeds; Green Onion; Chili Flakes

Charred Cabbage with Miso Tahini Dressing

Charred Cabbage with Miso Tahini Dressing

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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Time

30m

Serves

4

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 is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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