Charred Cabbage with Lentils and Green Tahini

My Simple Weeknight Delight: Charred Cabbage with Lentils and Green Tahini

As a busy working mom, finding time to cook healthy and delicious meals can feel like a monumental task. My days are a whirlwind of meetings, school pick-ups, and homework help, leaving precious little time for elaborate cooking projects. That's why I've become obsessed with simple recipes that pack a flavorful punch without demanding hours in the kitchen. This Charred Cabbage with Lentils and Green Tahini is one such gem. It's quick, easy, and bursting with fresh, vibrant flavors. The slightly smoky charred cabbage provides a delightful textural contrast to the creamy lentils and tangy green tahini sauce. It’s a perfect balance of satisfying and light, making it a regular in my weeknight meal rotation.

The beauty of this dish lies in its versatility. Feel free to adjust the ingredients to suit your taste and what you have on hand. I often swap out the pine nuts for toasted almonds or sunflower seeds, depending on what I have in my pantry. Sometimes, if I’m feeling adventurous, I add a sprinkle of red pepper flakes for a touch of heat. The possibilities are endless! The key is to embrace the simplicity of the recipe and let the fresh ingredients shine. This dish is not just a quick and healthy option; it's also an excellent opportunity to introduce your family to new flavors and textures, potentially sparking a love for cooking and healthy eating in the process.

Beyond its ease and deliciousness, this recipe holds a special place in my heart. It's a reminder that even in the midst of a busy schedule, we can create nourishing and flavorful meals that bring joy to our family. The satisfaction of creating something delicious and healthy from humble ingredients is immeasurable. And honestly, the best part? The leftovers are just as good, if not better, the next day! So, ditch the takeout menus and give this recipe a try. I guarantee you’ll be surprised by how quickly and easily you can create a delicious and healthy meal that your family will love.

Ingredients I usually use are:

• 1/2 cup fresh basil
• 1 clove garlic
• 2 tbsp. fresh lemon juice
• 1/4 tsp. cumin
• 1/4 cup dried black lentils (rinsed)
• 1 cup unsalted vegetable stock
• 1 small head red cabbage
• 3 tbsp. extra-virgin olive oil
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup tahini (I recommend Soom brand)
• 3 tbsp. filtered water
• 1 1/2 tsp. pure maple syrup
• 2 tbsp. finely chopped pine nuts (optional)

A Quick Tip: Don’t be afraid to experiment with different types of lentils or cabbage. Green lentils would also work well, as would savoy or Napa cabbage.

Another Tip: I love to serve this dish with a side of quinoa or brown rice for a complete and well-rounded meal. It's a simple way to add extra fiber and nutrients to your dinner.

This recipe is more than just a meal; it's a testament to the power of simple, fresh ingredients and the joy of creating deliciousness in the midst of a busy life. Try it, and let me know what you think!

Step-by-step

• Combine lentils and stock in a saucepan and bring to a boil over medium-high heat.
• Cover, reduce heat, and simmer for 40 to 45 minutes or until lentils are tender.
• Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core.
• Brush all sides evenly with 2 Tablespoons of the oil.
• Season with ½ tsp. of the salt and ¼ tsp. of the black pepper.
• Heat remaining 1 Tablespoon oil in a grill pan or cast iron skillet over medium-high.
• Cook cabbage wedges for 5 to 7 minutes, or until the edges are blackened and the cabbage is beginning to soften.
• Flip each wedge over, and cook for an additional 5 to 7 minutes.
• Remove the cabbage when it is beginning to wilt, but still firm in the middle.
• Transfer to a platter.
• While cabbage cooks, place remaining ½ tsp salt, ¼ tsp black pepper, tahini, basil, filtered water, lemon juice, maple syrup, garlic, and cumin in a blender.
• Blend until smooth. If sauce is too thick, add 1 additional tablespoon filtered water.
• Spoon lentils over cabbage wedges.
• Drizzle green tahini overtop.
• Garnish with chopped pine nuts and fresh herbs, if desired.