Roasted Cabbage Wedges With Tahini (Printable)

Crispy roasted cabbage wedges topped with a smooth, tangy tahini garlic sauce for a simple yet impressive dish.

# What You Need:

→ 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

# How to Make It:

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 mixing bowl, whisk together tahini, grated garlic, lemon juice, cumin, and salt. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce achieves a smooth and pourable consistency.
05 - Transfer roasted cabbage to a serving platter and 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 -
  • Roasted cabbage develops this sweet, caramelized depth that tastes nothing like raw slaw—it's the kind of transformation that surprises people.
  • The tahini sauce is a game-changer: silky, garlicky, and it comes together in under five minutes with just a whisk.
  • It's vegan, gluten-free, and works as a side, a light dinner, or even a fancy appetizer depending on what you're in the mood for.
02 -
  • Don't rush the water when making the tahini sauce; adding it all at once turns everything grainy and broken, so patience with that whisk is genuine wisdom earned from experience.
  • The core of the cabbage isn't trash—it holds the wedges together through the whole roast, and it becomes sweet and tender, so treat it as a feature, not a flaw.
03 -
  • Make your tahini sauce while the cabbage roasts so everything comes together at the same time and the sauce is still cool when it hits the warm cabbage.
  • Taste your sauce before plating and adjust the lemon juice or salt to your preference—these are the flavors that shine brightest and deserve your attention.
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