Roasted Cabbage Wedges Tahini

One Tuesday night, I was standing in front of my open refrigerator with half a cabbage staring back at me, wondering what on earth to do with it. I'd just bought tahini on impulse at the market, drawn in by the warm, nutty smell wafting from the bulk section. That combination sparked something—what if I roasted the cabbage until its edges turned golden and crispy, then draped it in something rich and creamy? Twenty minutes later, my kitchen smelled incredible, and I realized I'd accidentally stumbled onto something that felt both effortless and a little bit fancy.

I made this for my sister's dinner party last spring when she mentioned she was eating more plant-based meals. I was honestly nervous about bringing "just roasted cabbage" to a dinner party, but the moment I set down that platter and drizzled the tahini sauce, something shifted. People went back for seconds, asking what the secret was, and I found myself explaining the humble beauty of caramelization and sesame paste for the rest of the evening.

Ingredients

• 1 medium green cabbage (about 2 lbs), cut into 8 wedges, core intact: The core is your friend here—it holds everything together as the leaves get crispy and tender, creating this perfect contrast in texture.
• 2 tbsp olive oil: Use something you actually like tasting, because you'll notice it once everything caramelizes.
• 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper: Don't skip freshly grinding your pepper; it makes a real difference in brightness.
• 1/3 cup tahini (sesame seed paste): Stir it well before measuring—the oil separates, and you want a balanced spoonful.
• 1 small garlic clove, finely grated: Grating releases more juice than mincing, which helps it meld into the sauce smoothly.
• 2 tbsp fresh lemon juice: Fresh is non-negotiable; bottled lemon juice tastes metallic against the richness of tahini.
• 2–4 tbsp cold water: Add it gradually—tahini can seize up if you pour it all at once, but cold water works better than room temperature.
• 1/4 tsp ground cumin and 1/4 tsp kosher salt: Cumin whispers in the background, adding warmth without announcing itself.
• 1 tbsp toasted sesame seeds, 2 tbsp fresh parsley or cilantro, pinch of smoked paprika or Aleppo pepper (optional garnish): These finishes matter more than you'd think—they add color, crunch, and personality to what might otherwise look plain.

Instructions

Get your oven ready and prep the pan:

Set your oven to 425°F and line a baking sheet with parchment paper. This temperature is hot enough to create real caramelization without burning the cabbage leaves.

Arrange and season the cabbage:

Place your wedges cut-side up on the sheet, drizzle with olive oil, and season generously with salt and pepper. Don't be shy—the seasonings will concentrate as the water releases.

Roast until golden and tender:

Slide everything into the oven for 25–30 minutes, flipping halfway through so both sides get that gorgeous caramelized crust. You'll know it's done when the outer leaves are deeply browned and the wedge yields easily to a fork.

Make the tahini sauce while cabbage roasts:

In a bowl, whisk together tahini, finely grated garlic, lemon juice, cumin, and salt until combined. Slowly whisk in cold water, one tablespoon at a time, until you reach a pourable consistency—it should ribbon off your whisk.

Bring it all together:

Transfer the roasted cabbage to a serving platter and drizzle generously with tahini sauce. Top with sesame seeds, fresh herbs, and a pinch of paprika if you have it.

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There's something almost meditative about watching cabbage transform in the oven. The way the outer leaves curl and brown, how the whole kitchen fills with this sweet, almost buttery smell—it reminds you why people have been eating cabbage for thousands of years. It stopped being "I should eat my vegetables" and became something I genuinely wanted.

Why Cabbage Gets a Bad Reputation

Cabbage suffers from being boiled into submission in so many kitchens that most people never taste what it's actually capable of. The moment heat meets its natural sugars without water diluting everything, cabbage becomes something else entirely—caramel-sweet, tender, almost nutty. Roasting is the redemption arc cabbage deserves.

The Tahini Equation

Tahini intimidates people, but it's honestly just sesame seeds ground into paste. When you add garlic, acid (lemon), and a little water, it transforms into a sauce so creamy you'd swear there's butter involved. The cumin adds depth without overpowering—it's there to make you wonder what you're tasting, not to announce itself. This sauce works on literally anything: roasted vegetables, grains, even spread on toast.

Serving and Storage Wisdom

This dish is genuinely good warm, room temperature, or even cold the next day, which makes it perfect for meal prep or potlucks. If you're adding quinoa or rice underneath to make it a complete meal, the tahini sauce doubles as dressing for everything. For storage, keep the roasted cabbage and sauce separate if you're planning ahead—they both keep well for three to four days in the fridge.

• Reheat the cabbage briefly in the oven if it's been chilled, just to restore some of that crispy edge.
• Stir the tahini sauce vigorously before using again, as it may have thickened or separated slightly.
• Add pomegranate seeds or a drizzle of pomegranate molasses if you want brightness and a hint of tartness.

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This recipe taught me that sometimes the simplest ingredients create the most memorable meals. It's become one of those dishes I return to again and again, whether I'm cooking for myself or for people I want to impress.

Recipe FAQs

→ How do I know when the cabbage is done roasting?

The cabbage wedges are ready when the edges are deep golden brown and crispy, while the inner layers feel tender when pierced with a fork. This usually takes 25–30 minutes at 425°F.

→ Can I make the tahini sauce ahead of time?

Absolutely. The tahini sauce keeps well in the refrigerator for up to a week. You may need to whisk in a little extra water when serving, as it thickens when chilled.

→ Why did my tahini sauce seize up?

Tahini naturally thickens when mixed with acidic ingredients like lemon juice. Continue whisking and gradually add cold water until it becomes smooth and pourable again.

→ Can I use red cabbage instead?

Yes, red cabbage works well and adds beautiful color. Note that it may require slightly longer cooking time to become tender, so add an extra 5–10 minutes as needed.

→ What can I serve this with?

This pairs beautifully with rice, quinoa, or warm pita bread for a complete meal. It also complements grilled meats, roasted chicken, or works as part of a Mediterranean mezze spread.