Roasted Cabbage Wedges with Tahini (Print Version)

Crispy roasted cabbage wedges with velvety tahini garlic sauce—a simple yet impressive dish perfect for weeknight dinners or entertaining guests.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (approximately 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

# Directions:

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 evenly with kosher salt and freshly ground black pepper.
03 - Roast for 25 to 30 minutes, flipping wedges halfway through cooking, until edges are deeply browned and cabbage is tender with crisp, caramelized edges.
04 - While cabbage roasts, whisk together tahini, grated garlic, fresh lemon juice, ground cumin, and kosher salt in a mixing bowl. 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 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 -
  • The edges get impossibly crispy while the inside stays tender, creating this textural contrast that keeps you coming back for more.
  • Tahini sauce transforms humble roasted vegetables into something that feels fancy enough for guests but easy enough for a weeknight dinner.
02 -
  • Don't skimp on flipping the cabbage halfway through roasting—one flat side won't crisp up, and you'll miss out on the best part of this dish.
  • If your tahini sauce breaks or gets grainy when you add water, start over with fresh tahini rather than trying to fix it, because the emulsion won't come back together smoothly.
03 -
  • Line your baking sheet with parchment paper instead of greasing it—the cabbage releases some moisture as it roasts, and parchment prevents the bottom from sticking while allowing the edges to crisp.
  • Keep your tahini paste in a cool cupboard away from direct heat, and give it a good stir before measuring because the oil separates over time and affects how your sauce emulsifies.
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