Pointed cabbage develops dark, smoky sear marks in a hot pan while the centre softens. A creamy tahini, orange and lemon dressing brings freshness; toasted pumpkin seeds and mint add crunch and a green accent.
Pointed cabbage is mild and sturdy enough to cook in wedges without falling apart straight away. Its slightly sweet flavour gains depth when the cut sides come into direct contact with a hot pan. This gives them dark, roasted edges without making the whole cabbage limp. Pointed cabbage is often readily available in the colder months; oranges offer a bright, juicy contrast at just that time of year. Choose a compact cabbage with fresh, undamaged leaves.
Tahini makes the dressing full-bodied and creamy, but it can quickly become thick when combined with citrus. So first stir the orange juice, lemon and salt into the tahini, then add water a little at a time until the sauce runs off a spoon. The orange brings fruity sweetness, while the lemon sharpens the flavour. Taste before adding extra salt: tahini varies from brand to brand in flavour and sometimes in how firm the paste is, too.
For a tender centre alongside charred edges, patience matters more than turning up the heat. Let the cabbage wedges colour gently first, then give them time to cook through with a small splash of water and the lid on the pan. A heavy frying pan holds the heat well; with a lighter pan, you may need to cook the cabbage in more batches. Turn on the extractor fan, as cooking at a high heat can produce some smoke.
Pumpkin seeds add a dry, crunchy bite that contrasts nicely with the soft cabbage and smooth sauce. Toast them briefly in a dry frying pan and remove them as soon as they smell fragrant and start to colour in places. Mint makes everything taste fresh. No fresh mint to hand? Use a smaller amount of finely chopped parsley instead. For a nut-free version, you can leave out the seeds, though the dish will lose some crunch; crispy fried breadcrumbs can make up for it in part.
Serve the cabbage as a side with grains such as bulgur or rice, or alongside warm pulses. The citrus tahini dressing also goes well with grilled fish. Add the sauce and toppings just before serving so the seeds stay crunchy and the charred surfaces remain visible. Store leftovers covered in the fridge and reheat thoroughly later; if possible, store the sauce and cabbage separately.
Cut the pointed cabbage lengthwise into 8 wedges, leaving a little of the core attached to each wedge so the leaves stay together. In a small bowl, stir together the tahini, orange juice, lemon juice and salt. Gradually stir in 2 tablespoons water; add more if needed until the dressing is pourable.
Heat a large frying pan over medium-high to high heat. Toast the pumpkin seeds for 2–3 minutes, shaking the pan regularly, then transfer them to a plate as soon as they smell fragrant.
Wipe the pan clean if needed and heat the olive oil. Place the cabbage wedges in the pan, cut side down. Cook for 3–4 minutes without moving them, until the cut side is dark brown and charred. Turn them over and cook the other cut sides for 3–4 minutes as well.
Pour 3 tablespoons water into the pan and immediately cover it with a lid. Cook the cabbage for 4–6 minutes, until the centre is almost tender but the wedges still hold their shape. Remove the lid and let any remaining liquid evaporate. Season with extra salt if needed.
Arrange the cabbage on a platter and spoon the orange tahini dressing over it. Scatter the pumpkin seeds and mint leaves on top. Drizzle with chilli oil if you like and serve immediately.
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