Roasted Cabbage Wedges With Tahini

There's something almost magical about what happens to cabbage when it hits a hot oven. I discovered this dish on a gray Tuesday afternoon when I was tired of the same roasted vegetables and found myself staring at a head of green cabbage, wondering if I could make it interesting. The answer came in the form of wedges and a tahini sauce that tastes like it took hours but actually takes minutes. Now it's the side dish I reach for when I want something that feels both nourishing and a little bit special.

My sister came home from work one evening and caught the aroma of roasting cabbage mixed with toasted sesame, and she literally stopped in her tracks asking what smelled so good. I'd never seen her excited about cabbage before, but when she tasted it with that tahini drizzle, something clicked. She now makes this whenever she wants to impress someone without spending all day cooking.

Ingredients

• 1 medium green cabbage (about 2 lbs), cut into 8 wedges, core intact: Keeping the core in holds everything together as it roasts and gets tender inside while the edges crisp up beautifully.
• 2 tbsp olive oil: Use something you actually like tasting because it matters here, not the cheapest bottle in the cabinet.
• 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper: Season boldly before roasting so the cabbage develops flavor as it caramelizes.
• 1/3 cup tahini: Stir it well before measuring because the oil separates and you want that nutty evenness throughout.
• 1 small garlic clove, finely grated: Grating instead of mincing makes it blend invisibly into the sauce without harsh chunks.
• 2 tbsp fresh lemon juice: Bottled will work in a pinch but fresh lemon makes the sauce taste alive and bright.
• 2–4 tbsp cold water: Add it slowly because tahini sauce is forgiving and you can always add more but can't take it back.
• 1/4 tsp ground cumin and 1/4 tsp kosher salt: These are small amounts but they're what makes people wonder what that familiar warmth in the sauce is.
• Toasted sesame seeds, fresh herbs, and smoked paprika (optional garnish): These aren't necessary but they finish the dish and make it feel intentional.

Instructions

Set your oven to get hot and prepped:

Heat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This temperature is high enough to caramelize but not burn the cabbage edges.

Arrange and season the cabbage:

Lay the wedges cut side down on the sheet, drizzle with olive oil, and sprinkle with salt and pepper like you mean it. The oil should coat everything and pool slightly in the pan.

Let the oven work its magic:

Roast for 25 to 30 minutes, flipping halfway through so both sides get that golden, crispy treatment. You'll know it's done when the edges look caramelized and a fork slides through the tender flesh easily.

Build the sauce while cabbage roasts:

In a bowl, whisk tahini with grated garlic, lemon juice, cumin, and salt until combined. Add cold water one tablespoon at a time, whisking constantly, until you have a sauce that drizzles smoothly without being watery.

Come together on the plate:

Transfer the hot roasted cabbage to a serving platter and pour the tahini sauce generously over top. If you're using them, sprinkle sesame seeds, herbs, and paprika right before serving so they stay bright and don't get soggy.

Save

There was a moment last spring when a friend who usually orders salad everywhere came back for thirds of this, and I realized roasted cabbage had somehow crossed over from side dish to centerpiece in their mind. That's when I understood this recipe wasn't just about technique—it was about changing how people think about vegetables.

The Roasting Game

Getting cabbage wedges to roast properly is about understanding your specific oven and watching it the first time you make it. Every oven has hot spots and quirks, so after the flip at 15 minutes, check if the edges are browning evenly or if one side needs to face the heat more directly. Once you learn your oven's personality, you can roast this dish perfectly every time without thinking about it.

Tahini Sauce Secrets

Tahini sauce intimidates people because they think the texture will be wrong, but it's actually the most forgiving sauce once you understand the science. The sesame paste is fat-based, so lemon juice and water work together to break it down and emulsify it into silkiness, much like how mayonnaise comes together. Tasting as you go and adjusting the water amount based on your specific tahini brand is the real trick—some brands are thicker than others.

Serving and Customizing

This dish is honestly beautiful served warm right from the oven, but it's equally delicious at room temperature the next day, which makes it great for meal prep or casual entertaining. The tahini sauce stays creamy when cold, and if it thickens up, a tiny bit of water stirred in brings it back to life. Think of this as a blank canvas—serve it solo for a simple side, pile it on warm pita with grilled chicken for a sandwich, or nestle it next to rice and roasted chickpeas for a vegetarian main.

• Add pomegranate seeds for sweet-tart brightness and crunch that plays beautifully against the creamy sauce.
• A tiny pinch of chili flakes or fresh heat wakes up the earthy tahini if you like warmth in your food.
• Red cabbage works too and actually stays more vibrant, though it might need an extra 5 minutes in the oven.

Save

This is the kind of recipe that sneaks into your regular rotation because it asks so little but gives so much. Every time someone tastes it, they're surprised that something this delicious came from two simple things—cabbage and tahini—treated with a little care.

Recipe FAQs

→ How do I cut cabbage into wedges?

Cut the cabbage in half through the core, then cut each half into 4 wedges. Keep the core intact—it helps the wedges hold their shape during roasting and becomes tender when cooked.

→ Can I make the tahini sauce ahead?

Yes, the tahini sauce can be made up to 5 days in advance and stored in the refrigerator. It may thicken when chilled—simply whisk in a little water to reach the desired consistency before serving.

→ What if my tahini sauce separates?

Tahini naturally separates. Whisk vigorously while gradually adding cold water, one tablespoon at a time, until the sauce emulsifies into a smooth, creamy consistency. The sauce will thicken slightly as it sits.

→ Can I use red cabbage instead?

Absolutely. Red cabbage works well and adds beautiful color. Note that it may require a few extra minutes of roasting time to become tender, and the finished dish will have a slightly earthier flavor.

→ How do I store leftovers?

Store roasted cabbage and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the cabbage in a 350°F oven until warmed through, or enjoy cold. Bring the sauce to room temperature before serving.

→ What can I serve with this?

This pairs wonderfully with grilled meats, roasted chicken, or fish. For a vegetarian meal, serve alongside rice, quinoa, or warm pita bread. The tahini sauce also complements roasted vegetables like cauliflower or carrots.