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.

News Source : https://www.oregonlive.com/nytcooking/2026/02/769798574-charred-cabbage-in-spiced-tomatoes-with-tahini.html