Roasted Cabbage Wedges With Tahini (Printable)

Crispy roasted cabbage wedges with creamy tahini drizzle

# Ingredient list:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), cut into 8 wedges with core intact
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Tahini Sauce

05 - 1/3 cup tahini (sesame seed paste)
06 - 1 small garlic clove, finely grated
07 - 2 tablespoons fresh lemon juice
08 - 2 to 4 tablespoons cold water (as needed for consistency)
09 - 1/4 teaspoon ground cumin
10 - 1/4 teaspoon kosher salt

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - 2 tablespoons chopped fresh parsley or cilantro
13 - Pinch of smoked paprika or Aleppo pepper

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and cabbage is tender with crisped edges.
04 - In a bowl, whisk together tahini, grated garlic, lemon juice, cumin, and salt. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce is smooth and pourable.
05 - Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce.
06 - Sprinkle with toasted sesame seeds, chopped herbs, and a pinch of smoked paprika or Aleppo pepper, if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tahini sauce is so silky and addictive that you'll find yourself drizzling it on everything for weeks.
  • Roasting cabbage transforms it from something you tolerate into something you actually crave, with caramelized edges that taste almost sweet.
  • It works as a side dish, a light main, or even cold the next day straight from the fridge.
02 -
  • The tahini sauce will seem too thick at first—this is the moment people panic and add too much water; resist the urge and trust that a tablespoon more will transform it.
  • Don't crowd the pan or flip the cabbage too early; give it time to develop those caramelized edges that make people ask for your secret.
03 -
  • Keep the cabbage core intact when cutting wedges; it's the glue holding everything together during roasting.
  • Make the tahini sauce while the cabbage roasts, and if it breaks or seizes, start over with fresh tahini rather than trying to rescue it—it happens to everyone.
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