Roasted Cabbage Wedges With Tahini (Printable Version)

Crispy roasted cabbage wedges topped with creamy tahini sauce and fresh herbs

# What You'll 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 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 black pepper.
03 - Roast for 25 to 30 minutes, flipping wedges halfway through cooking, until edges are caramelized brown and cabbage is tender with crisped exterior edges.
04 - In a mixing bowl, whisk together tahini, grated garlic, lemon juice, ground cumin, and salt until combined. Gradually add cold water one tablespoon at a time while whisking until the sauce reaches a smooth, pourable consistency.
05 - Transfer roasted cabbage wedges to a serving platter. Drizzle generously with prepared tahini sauce.
06 - Sprinkle with toasted sesame seeds, chopped fresh 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 completely different when it hits a hot oven, turning tender inside with charred, crispy edges you'll actually crave.
  • The tahini sauce comes together in under five minutes and tastes like it belongs at a restaurant, not your weeknight kitchen.
  • It works as a side dish, a light main course, or even something you'll eat cold the next day straight from the fridge.
02 -
  • The core of the cabbage must stay intact, or your wedges will fall apart into leaves halfway through roasting and look nothing like what you were aiming for.
  • Adding water to tahini slowly while whisking prevents the sauce from breaking and turning grainy, which I learned the hard way by pouring too fast and ending up with something resembling wet sand.
03 -
  • If your tahini sauce seems too thick, add water one teaspoon at a time rather than guessing at the full amount, because achieving the right consistency matters more than following exact measurements.
  • Don't skip the toasted sesame seeds and fresh herbs—they add texture and brightness that make this dish feel finished and intentional rather than plain.
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