Roasted Cabbage Wedges With Tahini (Printable)

Tender roasted cabbage wedges drizzled with creamy, nutty tahini sauce for an easy, healthy side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), 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 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 Tips:

01 -
  • Cabbage transforms into something sweet and caramelized that even skeptics will actually ask for seconds.
  • The tahini sauce is so silky and nutty that it makes any vegetable taste like restaurant food.
  • It's ready in under an hour and feels fancy enough for dinner guests but easy enough for a Tuesday night.
02 -
  • Don't skip flipping the cabbage halfway through—the second side needs time to caramelize and get crispy edges that make this dish special.
  • Tahini sauce seems too thick when you first start whisking but transforms with cold water, so patience and gradual additions matter more than dumping it all in at once.
03 -
  • If your tahini seems separated with oil on top, stir it thoroughly before measuring—this changes the whole consistency and helps the sauce come together smoothly.
  • Roast the sesame seeds yourself in a dry skillet for 2 minutes if you can, because the warm, toasted flavor you get is worth those extra two minutes.
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