Charred Cabbage in Spiced Tomatoes With Tahini
One of my favorite party tricks is showing folks that cabbage, a cruciferous vegetable often used in coleslaw, can get gloriously sweet and buttery. In this recipe, adapted from my book “Big Vegan Flavor” (Avery Books, 2024), cabbage wedges are seared in a hot cast-iron pan until charred, releasing cabbage’s natural sugars. Next, they’re nestled into a tangy, spiced tomato sauce and braised until they are meltingly tender and take on a nutty flavor. Finally, they’re doused in a creamy tahini sauce, which takes the dish to new heights. Pair with any cooked grains hanging out in your fridge or with slabs of bread. (Watch Nisha make this recipe on YouTube.)
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