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Grilled Cabbage with Sunshine Tahini Sauce - The First Mess
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Grilled Cabbage with Sunshine Tahini Sauce

Grilled cabbage is a delicious and easy side. Caramelized edges are perfect with drizzles of sunshine tahini sauce with garlic and lime.
Course Salad, Side Dish
Cuisine American, BBQ
Diet Gluten Free, Vegan, Vegetarian
Keyword 10 ingredients, all seasons, avocado oil, basil, bbq, cabbage, carrots, coconut aminos, garlic, ginger, green onions, miso, olive oil, sesame seeds, spring, spring entertaining, summer, tahini, Thai basil, turmeric
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Laura Wright

Equipment

Ingredients

Sunshine Tahini Sauce

  • 1 small carrot, peeled and chopped (about ⅓ cup chopped carrot)
  • 1-inch piece fresh ginger, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • ½ cup tahini
  • ½ cup filtered water
  • ¼ cup + 1 tablespoon fresh lime juice (from 1 big juicy lime)
  • 1 teaspoon light miso
  • ½ teaspoon coconut aminos
  • ½ teaspoon ground turmeric
  • sea salt and ground black pepper, to taste

Grilled Cabbage & Assembly

  • 1 small head purple or white/green cabbage
  • avocado oil or olive oil
  • 2 green onions, thinly sliced
  • 1 sprig Thai or regular basil, leaves torn
  • handful toasted sesame seeds
  • thinly sliced jalapeño, optional

Instructions

  • Make the sunshine tahini sauce. In an upright blender, combine the carrot, ginger, garlic, tahini, water, lime juice, miso, coconut aminos, turmeric, salt, and pepper. Blend on high until you have a smooth, pourable sauce. Check the sunshine tahini sauce for seasoning and adjust if necessary. Set aside.
  • Preheat your grill to medium high. Remove the leathery outer leaves of the cabbage. Cut the cabbage in half lengthwise so that a chunk of the core will be in all pieces. Cut each half into 4 wedges, keeping the core intact in each wedge.
  • Place the cabbage wedges on a large baking sheet and brush with avocado oil on all sides. Season the cabbage wedges with salt and pepper.
  • Place the cabbage wedges on the grill. Grill the cabbage until char marks form and cabbage is starting to soften, about 4 minutes per side. Be very gentle when flipping. If little sections of the cabbage fall out, it’s okay. Try to salvage and grill them separately.
  • Once your grilled cabbage is lightly charred and cooked, transfer it to your serving platter.
  • Drizzle the grilled cabbage with the sunshine tahini sauce and garnish with the green onions, basil, sesame seeds, and jalapeno.

Notes

  • Like any recipe that I post with a particularly tasty sauce, this one makes extra for your bowls, salads, fresh spring rolls, and anything else you can imagine throughout the week.
  • If you don’t have access to a grill or grill pan, you can roast the oiled and seasoned wedges of cabbage in a 400 oven for about 20 minutes, flipping them over at the halfway point.
  • I used chickpea miso and coconut aminos, but traditional soy miso and tamari are also great!
  • The sunshine tahini sauce will last up to a week in the refrigerator.