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    Griddled cabbage with tahini dressing

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    Griddled cabbage with tahini dressing

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2-4


    75ml tahini
    75ml Greek yogurt
    1 small garlic clove, crushed
    1 lemon, juice
    1 tsp ground cumin
    ½ tsp salt, plus extra to sprinkle
    1 pointed cabbage
    1-2 tbsp olive oil
    2 handfuls coriander leaves, roughly chopped
    1-2 red chillies, sliced


    1. Put the tahini, yogurt, garlic, lemon juice and cumin in a small mixing bowl. Add the salt and 90ml water and whisk together. Check the seasoning and set aside.

    2. Heat a griddle pan over a high heat. Cut the cabbage lengthways into eighths, leaving the core attached so the pieces hold together. Splash a little oil over the cabbage pieces and sprinkle them with salt, then lay on the griddle pan, cut-side down, and cook for about 3-4 minutes, until charred and starting to crisp. Using tongs, turn over and give them the same time on the other side. Finally, stand them on end in the pan for a couple of minutes.

    3. Arrange the cabbage on a serving dish and splash over some of the dressing. Scatter with the coriander, chilli and freshly ground pepper before serving. LH 

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    This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue


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