Grilled Cabbage with Sunlight Tahini Sauce

Grilled Cabbage with Sunlight Tahini Sauce

Grilled cabbage is a tasty and simple side meal for your summer season Barbeques. The caramelized edges are best with drizzles of sunlight tahini sauce that’s flavoured with garlic and lime.

An overhead shot of grilled purple cabbage wedges on a baking sheet, outdoors.

Overhead shot of ingredients for a sunshine tahini sauce.

Image shows hand dipping a spoon into a blender of creamy, yellow sauce.

Appearing genuine concise today with another incredible barbecuing dish. We went on a trip to Nashville with Mark’s household last weekend, which was truthfully an overall whirlwind. Then we got home, settled a tiny bit, got the garden planted. and after that we got the most recent addition to our household!

We embraced another sweet rescue pet! Her name is Mickie and we got her from a Toronto-based rescue called Save Our Scruff. I have not even had whenever to take appropriately good pictures of her yet, however I’ll attempt to slip a couple of with my next post. If you follow me on Instagram, I have actually been sharing some charming minutes of her and Cleo together on my stories. She’s really caring, a bit clingy, and seriously puppy-like sometimes. Her and Cleo are still figuring it out, however it’s been truly enjoyable.

We have actually been setting out our summer season strategies, determining some garden and backyard things we had actually like to take on, and simply considering the future in basic over here. There’s absolutely nothing like that in-between seasonal shift to cause some self-questioning. I’m dealing with my summer season reading list too so strike me up with your own choices.

And our dish today! I have a terrific crispy roasted cabbage dish in my cookbook that we like to consume all year. It has a maple mustard lacquer that caramelizes on the edges as it cooks in the oven. As I was dealing with the dish (which appears like permanently back), I could not assist however believe that barbecuing the cabbage may be yummy too. A bit of char and smoke on those exposed edges together with a tasty sauce and some garnishes! I believe cabbage is a seriously underrated veggie (low-cost, readily available all year, seriously healthy, and tasty), so I’m constantly attempting to experiment with it and make it much more attractive. If you like this dish, you’ll like my Grilled Cabbage “Steaks” (with jalapeño chimichurri and lentils).

We oil and season the wedges and char them up a bit. Then I mix up what I’m calling sunlight tahini sauce. The pleased shade is from turmeric and raw carrot, however the primary flavour notes are lime, garlic, and ginger with some depth from miso. This oil-free sauce is a bit zingy and abundant at the exact same time. Perfect for those sweet and smoky cabbage wedges. I garnish the meal with green onions, Thai basil, toasted sesame seeds, thin wisps of jalapeño, and some lime wedges. When your sauce is made, this side comes together rather just. It would be excellent with any grilled protein you’re formulating and perhaps a bit of roasted potatoes or a hearty grain salad. Basic summer season goodness!

Hope you’re all having a terrific week. I have actually got ta return to wrangling my 2 little beasts hehe. Hugs!

Overhead shot of purple cabbage wedges coated in oil and sprinkled with salt and pepper.

Image shows a sheet tray of cabbage wedges, waiting to be grilled outdoors.

Image shows wedges of purple cabbage grilling on a grill.

Image shows a dark metal tray with grilled cabbage wedges, drizzled in a creamy bright yellow sauce and topped with chopped herbs and sliced jalapeños .

Grilled Cabbage with Sunlight Tahini Sauce

Grilled cabbage is a tasty and simple side. Caramelized edges are best with drizzles of sunlight tahini sauce with garlic and lime.

PREPARATION TIME 15 minutes COOK TIME 15 minutes OVERALL TIME 30 minutes

Course Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Mixer
  • Grill


Sunlight Tahini Sauce

  • 1 little carrot, peeled and sliced (about 1/3 cup sliced carrot)
  • 1-inch piece fresh ginger, peeled and sliced
  • 1 clove garlic, peeled and sliced
  • 1/2 cup tahini
  • 1/2 cup filtered water
  • 1/4 cup + 1 tablespoon fresh lime juice ( from 1 huge juicy lime)
  • 1 teaspoon light miso
  • 1/2 teaspoon coconut aminos
  • 1/2 teaspoon ground turmeric
  • sea salt and ground black pepper, to taste

Grilled Cabbage & Assembly

  • 1 little head purple or white/green cabbage
  • avocado oil or olive oil
  • 2 green onions, very finely sliced
  • 1 sprig Thai or routine basil, leaves torn
  • handful toasted sesame seeds
  • very finely sliced jalapeño, optional


  • Make the sunlight tahini sauce. In an upright mixer, integrate the carrot, ginger, garlic, tahini, water, lime juice, miso, coconut aminos, turmeric, salt, and pepper. Mix on high up until you have a smooth, pourable sauce. Examine the sunlight tahini sauce for spices and change if needed. Reserve.
  • Preheat your grill to medium high. Eliminate the tough external leaves of the cabbage. Cut the cabbage in half lengthwise so that a piece of the core will remain in all pieces. Cut each half into 4 wedges, keeping the core undamaged in each wedge.
  • Location the cabbage wedges on a big baking sheet and brush with avocado oil on all sides. Season the cabbage wedges with salt and pepper.
  • Location the cabbage wedges on the grill. Grill the cabbage up until char marks form and cabbage is beginning to soften, about 4 minutes per side. Be really mild when turning. If little areas of the cabbage fall out, it’s all right. Attempt to restore and barbecue them individually.
  • When your grilled cabbage is gently charred and prepared, move it to your serving plate.
  • Drizzle the grilled cabbage with the sunlight tahini sauce and garnish with the green onions, basil, sesame seeds, and jalapeno.


  • Like any dish that I publish with an especially yummy sauce, this one makes additional for your bowls, salads, fresh spring rolls, and anything else you can envision throughout the week.
  • If you do not have access to a grill or grill pan, you can roast the oiled and skilled wedges of cabbage in a 400 oven for about 20 minutes, turning them over at the middle.
  • I utilized chickpea miso and coconut aminos, however conventional soy miso and tamari are likewise excellent!
  • The sunlight tahini sauce will last as much as a week in the fridge.

Program Conceal 14 remarks

  • Betsy Rodman

    For your summer season reading list, I extremely advise The Guts Method: Leading and Dealing With Stability, by Center for Guts and Renewal and Shelly L. Francis, with a foreword by Parker J Palmer.

    Thanks for sharing your stunning dishes!
    Betsy Rodman
    Tomkins Cove, NY Reply

  • Sandra Lea

    I too like cabbage and believe it’s really underrated. I never ever believed to barbecue it and can’t wait to attempt this. Reply

  • thefolia

    Yum … makes me wanting a grill … pleased charring. Reply

  • Judee

    This looks incredible! What a terrific mix of vibrant and healthy veggies Reply

  • Ella Moyer

    Laura, you are so innovative and continue to wow me! Thanks for sharing all the dishes. I can’t wait to attempt this one Reply

  • Cassie Thuvan Tran

    I definitely like LOVE LOVE grilled cabbage! The tahini sauce most likely tastes wonderful with it, though I have actually never ever attempted that mix. I hope you havinged fun in Nashville! Reply

  • Alex

    This is some seriously attractive cabbage! Love discovering brand-new methods to grill veggies that are beyond bell peppers on skewers;-RRB- Reply

  • The Modern Appropriate

    Cabbage is an extremely underrated veggie. I like what you have actually made with it here! I will be including it to the grill collection! Thanks for sharing! Reply

  • Helen

    WOW! We made this the other day night and it is so excellent and unexpected! This will remain in our summer season rotation for sure. We didn’t consume it with the tahini sauce (can’t wait to attempt though) however with anchovies and garlic breadcrumbs and sprinkled it with lemon juice. The coolest thing took place after the drizzling: The cabbage altered colour and turned whatever from purple to the brightest pink! Soooo quite! Thanks for the motivation! Reply

  • Bec

    Yikes– I constantly got rid of the cabbage core, it constantly broke down– so basic, so apparent– doh!!!
    Thanks stacks! Reply

  • Bec

    Hi, I’m thinking I could perhaps broil the cabbage to get a comparable outcome? Or would that not work? Do not have a grill today– will need to deal with that– lol! Reply

    • Laura

      You can likewise roast the cabbage! Simply set your oven to 400 degrees F, gently brush the cabbage wedges with oil and season with salt and pepper. Put them on a nonstick/parchment-lined baking sheet and roast for 20-25 minutes, turning them over at the middle. When the inner part of the cabbage hurts and you have golden brown edges, you’re set.
      – L Reply

  • Debbie Reynolds

    I made your grilled cabbage with sunlight tahini sauce tonight. Yum!! My entire household enjoyed it. I will absolutely make this once again and once again … thanks a lot for sharing the recipe.:-RRB- Reply

  • Brylee

    I have actually made a variety of your dishes now and consider myself a relatively daring cook however your flavour mixes continue to amaze me and this one is no exception!
    Your book and blog site have actually gotten numerous a reccomendation from me to loved ones, and it’s constantly good to hear how they too are happy with every dish they attempt!
    Thanks for your effort and determination, It’s quite valued. Reply

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