Tahini-Smothered Charred Cabbage

• porsi: 4 servings

Bahan-bahan

1 medium head of green cabbage (about 2 lb.)

3 Tbsp. plus ¼ cup extra-virgin olive oil; plus more for drizzling (optional)

Kosher salt

1 garlic clove, finely grated

⅓ cup tahini (such as Soom)

1 tsp. honey

½ tsp. ground cumin

1 lemon

½ cup very coarsely chopped dill

1 Tbsp. toasted black or white sesame seeds

Petunjuk

Prepare grill for medium-high heat (or heat a large cast-iron skillet over medium-high). Cut cabbage in half through core; cut each half into 3 wedges, keeping core intact. Drizzle with 3 Tbsp. oil and rub to coat; season all over with salt.

Grill cabbage until deeply charred on cut sides and a paring knife slides easily through center, 6–8 minutes per side. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to soften further). Cut some wedges in half crosswise; leave the rest whole.

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.

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.