Roasted Cabbage Wedges With Tahini (Printable)

Tender roasted cabbage wedges with creamy tahini drizzle

# 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 large baking sheet with parchment paper.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil and season with kosher salt and freshly ground black 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, fresh lemon juice, ground cumin, and kosher salt. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
05 - Transfer roasted cabbage wedges to a serving platter. Drizzle generously with tahini sauce.
06 - Sprinkle with toasted sesame seeds, chopped fresh herbs, and a pinch of smoked paprika or Aleppo pepper. Serve warm or at room temperature.

# Helpful Hints:

01 -
  • It's proof that simple vegetables can feel restaurant-worthy when you roast them right and finish them with something creamy and flavorful.
  • The whole thing comes together in under 45 minutes, making it perfect for weeknight dinners when you want something nourishing but easy.
02 -
  • The core of the cabbage is not the enemy—it's the structure that keeps your wedges from collapsing into sad, separated leaves.
  • Tahini sauce thickens as it cools, so make it slightly thinner than you think you want it, because it will set up while you're roasting the cabbage.
03 -
  • Don't crowd the baking sheet—give the cabbage wedges space so they can brown properly instead of steaming in their own moisture.
  • If your tahini sauce breaks or separates when you add water, add a splash more lemon juice and whisk vigorously, and it usually comes back together.
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