Charred Cabbage with Green Tahini Dressing & Garlic Breadcrumbs

Charred Cabbage with Green Tahini Dressing & Garlic Breadcrumbs

Serves 2-3

For the Garlic Breadcrumbs

(makes about 1 cup) 

6 ¼” slices of bread (stale bread works great here) 
1 small clove garlic, grated 
Olive oil 
Salt 

Preheat your oven to 250º F. Arrange bread slices on a baking sheet and toast in the oven for 45 minutes - 1 ¼ hours (Note: time will vary based on how fresh your bread is), or until the bread is hard like a crouton throughout. Let cool, then (carefully!) break into 1” pieces. Add to the bowl of a food processor and pulse until broken up, then run the machine for 45 seconds - 1 minute, until the crumbs are the texture of sand. 

Heat a skillet over medium heat and add 2 teaspoons olive oil. Add breadcrumbs, a pinch of salt, and spread out evenly across the pan. Reduce heat to medium low and cook for 4-5 minutes, stirring constantly. Taste the crumbs (they should be crunchy and toasted). Turn off the heat, and clear a space in the center of the breadcrumbs. Add 1 teaspoon olive oil and add the garlic. Smash the garlic in the oil using the back of a spatula or spoon and let it cook with the residual heat of the pan. Stir everything together and transfer to a bowl once done to cool. Store leftovers in the fridge. 

For the Green Tahini Dressing

(makes about ¾ cup) 

½ medium or 1 small jalapeño, roughly chopped 
2 cloves garlic, roughly chopped 
1 small shallot, roughly chopped 
¼-⅓ packed cup herbs (we recommend a mix of dill, parsley, and chives) 
3 tablespoons tahini 
2 tablespoons olive oil 
3 tablespoons lime or lemon juice 
2 tablespoons rice wine vinegar 
¼ cup water (plus more as needed)  
¼ teaspoon freshly ground black pepper 
Salt 

Combine all ingredients in a blender or food processor along with a big pinch of salt, and blend until smooth. Season to taste with more salt and vinegar. Store leftovers in the fridge (it’s especially good with butter or red leaf lettuces, radishes, and herbs too!). 

For the Charred Cabbage & To Serve

½ medium green cabbage, cut into thirds 
Olive oil 
Salt 

Put cabbage wedges in a bowl and drizzle with 2 tablespoons of olive oil, rubbing the oil into the leaves. Sprinkle all cut surfaces with salt. Heat a grill pan or heavy-bottomed skillet (add 1 tablespoon of high heat oil to the pan if using this method) over medium high heat, and once hot, add the cabbage, cut side down. Cook for 5-7 min per side, or until the wedges have started to soften and are getting dark brown. Transfer to a plate to cool slightly. 

Drizzle with the Green Tahini Dressing, and scatter a dusting of garlic breadcrumbs, additional fresh herbs, and flaky salt on top. Enjoy! 


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