Grilled cabbage with tahini dressing recipe

(71 ratings)

Our grilled cabbage with tahini dressing is a simple but stylish vegetarian BBQ dish.

grilled cabbage
  • Vegan
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories171 Kcal9%
Fat11 g16%
Saturated Fat1.5 g8%
Carbohydrates8 g3%

Grilled cabbage with a tahini dressing is a simple but stylish vegetarian BBQ dish. The nutty tahini and sweet pomegranate seeds in this dish give it a Mediterranean feel and extra depth of flavour. This tahini dressing is so easy to make and so versatile. Once you’ve tried it, you’ll use it again and again to take simple salads and make them really special. Sweetheart cabbage is a heart-shaped sweet summer cabbage that also known as hispi or pointed cabbage. Cabbage is often an underrated ingredient, but this grilled cabbage recipe proves how this humble brassica can be transformed into such an interesting and flavourful dish. The layers of grilled cabbage make it so visually appealing and eye catching, and the creamy dressing really soaks through all the layers to make the whole thing ooze flavour. Grilled hispi cabbage can be found on so many trendy restaurant menus, but it’s so easy to make at home too. For other ideas with cabbage, try our Mexican summer slaw or our lightened up cabbage ‘lingini’.


  • 1 sweetheart cabbage, cut into quarter wedges

For the tahini dressing

  • 3tbsp tahini
  • juice of 1 lemon
  • 1tbsp white wine vinegar
  • 1tbsp maple syrup

To serve

  • 30g toasted flaked almonds
  • 2tbsp pomegranate seeds




  1. Place the wedges of cabbage on a medium-heat BBQ or hot griddle pan and cook for 6 min a side, until blackened and wilting.
  2. To make the tahini dressing, mix together the ingredients in a small bowl or jug until a thick paste forms, then thin carefully with 3-4tbsp of cold water until the dressing is smooth and runny. Season with salt and pepper and drizzle over the charred cabbage.
  3. Top the dressed cabbage with the toasted flaked almonds and pomegranate seeds to serve.
Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.