Roasted Cabbage Wedges With Tahini Sauce (Printable)

Tender oven-roasted cabbage wedges with velvety tahini garlic sauce.

# 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Arrange cabbage wedges on the prepared sheet. Drizzle with olive oil and season with salt and pepper.
02 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and cabbage is tender with crisped edges.
03 - In a mixing bowl, whisk together tahini, grated garlic, lemon juice, cumin, and salt. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce is smooth and pourable.
04 - Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce. Sprinkle with toasted sesame seeds, chopped herbs, and smoked paprika or Aleppo pepper if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Cabbage becomes genuinely delicious when roasted—caramelized edges, tender inside, nothing like boiled.
  • The tahini sauce is silky and assertive without being heavy, making this feel indulgent but honest.
  • It works as a side to everything, a light meal on its own, or even cold the next day if you have leftovers.
02 -
  • Don't skip the flip halfway through—the side that stays face-down gets soggy, while the flipped side gets that crispy caramelization you're actually after.
  • Tahini sauce thickens slightly as it sits, so if you make it ahead, it might need a splash more water when you plate. Keep some cold water nearby just in case.
03 -
  • Make the sauce while the cabbage roasts so everything finishes at the same time and you're not standing around waiting for one or the other.
  • If your tahini tastes bitter or sharp, it might be old—tahini oxidizes and the flavor shifts, so buy from stores with good turnover or check the date.
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