Roasted Cabbage Wedges Tahini (Printable)

Tender oven-roasted cabbage with creamy tahini drizzle, sesame seeds, and fresh herbs—a simple, flavorful dish ready in 40 minutes.

# 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
06 - 1 small garlic clove, finely grated
07 - 2 tablespoons fresh lemon juice
08 - 2 to 4 tablespoons cold water
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 Steps:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil and season evenly with salt and pepper.
03 - Roast for 25 to 30 minutes, flipping wedges halfway through cooking, until edges are deeply browned and cabbage is tender with crisped, caramelized edges.
04 - In a mixing bowl, whisk together tahini, grated garlic, lemon juice, ground cumin, and salt. Gradually whisk in cold water, one tablespoon at a time, until sauce reaches smooth, pourable consistency.
05 - Transfer roasted cabbage wedges to a serving platter. Drizzle generously with tahini sauce and garnish with toasted sesame seeds, fresh herbs, and smoked paprika or Aleppo pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Roasted cabbage transforms into something completely unexpected—caramelized, sweet, and nothing like boiled cabbage from your childhood.
  • The tahini sauce is like liquid gold, nutty and garlicky, turning simple vegetables into something you'd actually crave.
  • This works as a side dish, a light dinner, or even meal prep that tastes just as good the next day cold or reheated.
02 -
  • Don't skip the flip halfway through—the side touching the pan gets all the caramelization, and you want both sides golden and crispy.
  • The tahini sauce thickens as it sits, so make it fresh and serve it warm; if you're prepping ahead, store the components separately and whisk everything together just before serving.
03 -
  • If your tahini tastes bitter or chalky, it's probably old—tahini goes rancid faster than you'd think, so buy it from stores with good turnover and store it in the fridge after opening.
  • Red cabbage works too, but it takes slightly longer to caramelize and won't brown quite as visibly, so extend cooking time by 3–5 minutes and don't worry if it looks different.
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