Charred Cabbage Recipe

Prep cabbage

Remove any loose outer leaves. Trim the stem end slightly to create a flat base but keep enough core to hold wedges together. Cut the cabbage into 6–8 wedges depending on size (about 1–1.5 inches thick). Pat dry.

Season

Brush both cut faces and outer edges of each wedge with olive oil. Sprinkle evenly with kosher salt and black pepper.

Char on stovetop or grill

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking just begins (about 3–5 minutes). Add the cabbage wedges cut-side down, working in batches if needed so pieces are not crowded. Cook without moving for 4–6 minutes until a deep brown/black char forms. Flip and cook another 3–4 minutes until the second cut side is nicely charred and the cabbage is tender-crisp when pierced with a knife. If using an outdoor grill, place wedges over direct high heat and char similarly, turning once. Reduce heat briefly if outer leaves threaten to burn.

Finish in oven (optional)

If wedges are large and not fully tender, transfer the pan to a 375°F (190°C) oven for 6–10 minutes to finish cooking through. Remove when fork-tender but still holding shape.

In a small bowl, whisk the tahini with warm water until smooth and creamy. Add lemon juice, minced garlic, and kosher salt. Whisk again to combine. Taste and adjust consistency with a little more warm water if too thick; the sauce should be pourable but coating. Adjust salt and lemon to taste.

Arrange charred cabbage wedges on a serving platter. Spoon tahini sauce over the top of the wedges, letting it drip into charred crevices.

Dot or drizzle chili crisp over the tahini-topped cabbage. Use more or less chili crisp to desired spice level.

Sprinkle toasted sesame seeds and sliced scallions over the dish. Serve with lemon wedges on the side for extra brightness.

Serve warm or at room temperature as a happy hour shareable. Leftovers keep refrigerated up to 2 days; reheat briefly in a hot pan to revive char before serving.