Save There's something almost magical about watching a plain head of cabbage transform in a hot oven—the edges turning crispy and caramelized while the interior becomes silky and tender. I discovered this dish on a Tuesday evening when I had nothing but cabbage in my crisper drawer and a jar of tahini leftover from a hummus experiment. The combination seemed unlikely at first, but that nutty sesame sauce over warm, charred cabbage wedges became the kind of side dish I now make intentionally instead of by accident.
I made this for a dinner party once, slightly nervous that roasted cabbage sounded too humble for guests. Someone asked for the recipe before dessert was even served, and I realized people weren't being polite—they genuinely wanted to eat this again. That moment shifted how I think about side dishes entirely.
Ingredients
- Medium green cabbage (about 2 lbs), cut into 8 wedges with core intact: The core is your secret weapon here—it holds the wedges together so they don't fall apart in the oven, and it becomes sweet and tender when roasted.
- Olive oil (2 tbsp): Just enough to coat and encourage those crispy, caramelized edges without making things heavy.
- Kosher salt (1/2 tsp) and freshly ground black pepper (1/4 tsp): Season generously before roasting because the cabbage will soften and mellow, so you want flavor built in.
- Tahini (1/3 cup): This sesame seed paste is the soul of the sauce—find a good quality one and taste it first to make sure it's fresh and not bitter.
- Garlic clove (1 small), finely grated: Grating rather than mincing distributes it evenly through the sauce, preventing harsh raw garlic bites.
- Fresh lemon juice (2 tbsp): This brightens everything and keeps the sauce from tasting too heavy or one-note.
- Cold water (2–4 tbsp): Add gradually because tahini thickens as it sits, and you might need less than you think.
- Ground cumin (1/4 tsp) and kosher salt (1/4 tsp): These warm the sauce with a subtle spice that feels like home cooking.
- Toasted sesame seeds, fresh herbs, and smoked paprika (optional garnish): These finishes aren't just pretty—they add texture and depth that makes the dish feel intentional.
Instructions
- Heat your oven and prepare the pan:
- Preheat to 425°F and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks.
- Arrange and season the cabbage:
- Place wedges flat on the sheet, drizzle with olive oil, and sprinkle with salt and pepper, making sure each piece gets touched by seasoning. The oil should shimmer slightly across the surface.
- Roast until edges turn golden:
- Slide the pan into the oven and let it go for about 12–15 minutes, then flip each wedge carefully so the other side gets its turn. Watch for the edges to deepen in color and the leaves to crisp slightly—this is where the magic happens.
- Make the tahini sauce while cabbage roasts:
- Whisk tahini, grated garlic, lemon juice, cumin, and salt together in a bowl, then add cold water one tablespoon at a time, stirring constantly until the sauce flows off the whisk smoothly. Taste and adjust—sometimes tahini needs more lemon, sometimes more salt, depending on the brand.
- Finish and serve:
- Transfer the warm cabbage to a serving platter and drizzle generously with tahini sauce, letting it pool slightly in the wedges. Scatter toasted sesame seeds, fresh herbs, and a whisper of smoked paprika over the top if you have them.
Save There was a moment at that dinner party when someone took a bite and closed their eyes, and the table went quiet for just a second. That's when I knew this dish was special—not because it's complicated, but because it tastes like someone cared enough to roast a vegetable properly and dress it with something that actually matters.
Why Roasted Cabbage Deserves More Love
Cabbage has this reputation for being bland or boring, probably because it's been boiled in institutional cafeterias more often than it's been celebrated. But roast it high and hot, let those edges char and wrinkle, and suddenly it's sweet and nutty and nothing like what you thought cabbage could be. The tahini sauce isn't just topping—it's the moment the dish goes from side dish to something you'd actually order at a restaurant.
Making This Your Own
This recipe is a foundation, not a rulebook. I've made it with red cabbage (slightly longer roasting time, but the color is stunning), swapped the tahini for a garlicky yogurt sauce when I was out of sesame paste, and added pomegranate seeds when I wanted brightness instead of depth. The core technique—roasting the cabbage until it's tender and charred—is what matters.
Serving Suggestions and Storage
Serve this warm or at room temperature, alongside rice, quinoa, warm pita bread, or a grain bowl if you want to make it heartier. Leftovers keep beautifully in the refrigerator for three days, and the flavors actually deepen overnight as the tahini sauce infuses the roasted cabbage. I've even crumbled cold leftovers onto salads the next day and it's been wonderful.
- Add a pinch of chili flakes or fresh hot pepper if you like heat to balance the richness.
- Top with pomegranate seeds, toasted pine nuts, or crushed pistachios for texture and a pop of brightness.
- This dish is naturally vegan and gluten-free, making it easy to serve to guests with different diets.
Save This is one of those recipes that quietly became essential in my kitchen because it works every single time and makes people happy. Make it once and it becomes something you return to again and again.
Recipe Questions & Answers
- → Can I prepare the tahini sauce ahead of time?
Yes, the tahini sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It may thicken slightly—simply whisk in a little cold water to reach the desired consistency before serving.
- → How do I know when the cabbage is done roasting?
The cabbage wedges are ready when they're tender throughout and have golden-brown, slightly crisped edges. This typically takes 25–30 minutes at 425°F. You should be able to easily pierce the thickest part with a fork.
- → Can I use red cabbage instead of green?
Absolutely! Red cabbage works well and adds vibrant color. Keep in mind that red cabbage may take slightly longer to become tender, so add an extra 5 minutes of roasting time if needed.
- → What can I serve with roasted cabbage wedges?
These pair beautifully with grilled chicken, lamb, or fish. For a vegetarian meal, serve alongside rice, quinoa, or warm pita bread. The dish also works well as part of a mezze spread with hummus and falafel.
- → Is this dish suitable for meal prep?
Yes, roasted cabbage wedges reheat well. Store components separately in the refrigerator for up to 4 days. Reheat the cabbage in a 350°F oven for 10 minutes, then drizzle with fresh sauce before serving.
- → Can I make the tahini sauce without garlic?
Certainly! Simply omit the garlic for a milder flavor. You could also add a touch of roasted garlic for a sweeter, more subtle taste, or include a pinch of smoked paprika directly into the sauce for depth.