I love cabbage year-round, but summer might just be my favorite cabbage season—a hot grill has the ability to transform it in a way the oven or stovetop never will. The outside gets blistered and charred while the inside steams to crisp-tenderness, every bite perfumed with smoke. I think it’s irresistible with little more than a sprinkling of salt, but this creamy, very lemony tahini sauce takes an already-craveable vegetable into extra-delicious territory. Grab a knife and fork and don’t be surprised when you finish the whole thing by yourself. —Andy Baraghani
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
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medium head of green cabbage (about 2 lb.)
Tbsp. plus ¼ cup extra-virgin olive oil; plus more for drizzling (optional)
garlic clove, finely grated
tsp. ground cumin
cup very coarsely chopped dill
Tbsp. toasted black or white sesame seeds