Braised Cabbage with Tahini Sauce

Cut the cabbage into quarters, keeping the core intact so the leaves hold together.

Heat olive oil in a large pan over medium-high heat.

Place the cabbage wedges in the pan and sear on each cut side for a few minutes until golden brown.

While the cabbage sears, prepare the braising liquid. In a measuring cup or bowl, combine orange juice, cumin, paprika, ground coriander, chili flakes (if using), salt, maple syrup, and water.

Pour the braising liquid over the seared cabbage in the pan.

Cover the pan with a lid, reduce the heat, and let it cook for 10 minutes, or until the cabbage is tender.

While the cabbage cooks, prepare the tahini sauce. In a small bowl, whisk together tahini, maple syrup, sriracha (if using), water, and a pinch of salt until smooth and creamy. Add more water if needed to reach a drizzling consistency.

Once the braising liquid has mostly evaporated and the cabbage is tender, remove from the heat.

Serve the braised cabbage wedges immediately, drizzled generously with the tahini sauce.