Buttery charred cabbage in spiced tomatoes with tahini from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 401) by Nisha Vora

  • shallots
  • cilantro
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pomegranate tahini sauce p. 197 for lemon tahini sauce.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wildly crunchy cornmeal beans; Marinated chickpeas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pomegranate tahini sauce p. 197 for lemon tahini sauce.

  • Meags on December 21, 2025

    Delicious! I used red pepper flakes and pomegranate tahini. It's got a lot of depth of flavor. We expected it to be good, but it was surprising how good it was. Used the wildly crunchy cornmeal beans with it too

  • freshbread on November 18, 2025

    This was deeply flavored and satisfying—especially considering the modest effort required. The instructions are carefully written; followed exactly, they produced an excellent dish I’ll think of the next time I come across some good local cabbage. Note: there’s an online version of this recipe at plantbasednews.org.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.