Roasted Cabbage Wedges with Tahini (Print Version)

Tender cabbage wedges roasted until golden and topped with a luscious tahini garlic sauce.

# 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 Steps:

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 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 Hints:

01 -
  • The tahini sauce transforms ordinary roasted cabbage into something that tastes like you spent hours in the kitchen.
  • It's vegan and gluten-free without sacrificing a single ounce of richness or flavor.
  • You can make it entirely on one sheet pan with minimal fuss, leaving you time to set the table or pour a drink.
02 -
  • Keeping the core intact is non-negotiable; remove it and your wedges fall apart mid-roast, leaving you with sad cabbage pieces instead of impressive whole wedges.
  • Tahini thickens as it cools, so make your sauce slightly looser than you think you want it, and always add water gradually rather than all at once.
03 -
  • Don't crowd the pan; cabbage wedges need space to caramelize, not steam, so use a large sheet or roast in two batches if needed.
  • Make tahini sauce right before serving so it stays pourable; if it thickens, whisk in water a teaspoon at a time to restore flow.
Go Back