Grilled Cabbage and Herb Tahini
1 medium head of cabbage
1 tbsp olive oil
½ cup walnuts, chopped and toasted
¼ cup tahini
1 cup parsley, leaves and some stems
1 cup cilantro, leaves and stems
1 garlic clove
2 tsp white or champagne vinegar
1 tsp honey
½ cup water, or more
Salt and pepper
Set the oven to 350F. Start by slicing the cabbage into thick wedges, with the core of the cabbage intact so that the pieces stay together. Place on a baking sheet and drizzle with a good amount of olive oil, sprinkle with salt and pepper and bake for 15 minutes. Cabbage should be a bit golden and slightly soft.
Meanwhile, pull the herbs slightly to discard some of the stems and then add to a food processor along with the garlic and vinegar. Pulse until the herbs and garlic are completely chopped into a paste. Add in tahini and honey and pulse. While the processor is on, slowly drizzle in the water until you have a smooth, creamy sauce. Season with salt and pepper.
Heat your grill or griddle pan and add each wedge of cabbage, charring each side. Arrange on a platter and squeeze half a lemon over it and top with herb tahini sauce, toasted walnuts and parsley.
Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.