Roasted Cabbage Wedges Tahini

There was this rainy Tuesday when I had nothing but a head of cabbage staring at me from the fridge, and somehow it became one of those happy kitchen accidents that changes how you think about vegetables entirely. The cabbage caramelized into these golden edged wedges, and when I drizzled that tangy tahini sauce over the top, my roommate actually stopped scrolling through her phone to ask what smelled so incredible.

I made these for a dinner party once when I was completely broke and trying to impress people with what I had in the crisper drawer. My friend Mark, who claims to hate cabbage, went back for thirds and then demanded the recipe before he even left my apartment.

Ingredients

• 1 medium green cabbage: Keep that core intact, it is what holds the wedges together while they get all gorgeous and caramelized in the heat
• 2 tbsp olive oil: This helps those edges get crisp and golden, do not be shy with it
• 1/2 tsp kosher salt: Cabbage needs salt to wake up its natural sweetness
• 1/4 tsp freshly ground black pepper: Just enough to give it a little warmth and depth
• 1/3 cup tahini: The creamy nutty backbone of the whole sauce situation
• 1 small garlic clove: Grate it fine so it disappears into the sauce without any harsh bites
• 2 tbsp fresh lemon juice: Brightens everything up and cuts through the rich tahini beautifully
• 2 to 4 tbsp cold water: This transforms the tahini from a thick paste into something drizzly and gorgeous
• 1/4 tsp ground cumin: Adds that warm earthy note that makes the sauce taste complete
• 1/4 tsp kosher salt: For the sauce, adjust to taste once it is all whisked together
• 1 tbsp toasted sesame seeds: Totally optional but they add such a nice little crunch
• 2 tbsp chopped fresh parsley or cilantro: Brings some fresh green color and a pop of herbal brightness

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Get your oven nice and hot:

Preheat to 425 degrees Fahrenheit and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless.

Prep your cabbage wedges:

Cut the cabbage into 8 wedges but leave that core intact, it is the secret to keeping everything together while roasting.

Give them some love:

Arrange those wedges on your baking sheet and drizzle with olive oil, then sprinkle with salt and pepper and use your hands to coat everything evenly.

Let them get golden and gorgeous:

Roast for 25 to 30 minutes, flipping halfway through, until the edges are browned and the cabbage is tender with those delicious crisped bits.

Make the magic sauce:

Whisk together the tahini, garlic, lemon juice, cumin, and salt, then gradually add cold water one tablespoon at a time until it is smooth and pourable.

Bring it all together:

Transfer those roasted wedges to a pretty platter and drizzle generously with the tahini sauce, then sprinkle with sesame seeds, herbs, and smoked paprika if you are feeling fancy.

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This has become my go to when I need to feed a crowd without spending a fortune or stressing myself out. There is something so satisfying about watching people get excited about cabbage, of all things.

Serving Suggestions

Serve this alongside some warm pita bread or over a bowl of fluffy rice for a more substantial meal. The cabbage also pairs beautifully with grilled meats or as part of a bigger Mediterranean spread.

Make It Your Own

Sometimes I add a pinch of red pepper flakes to the tahini sauce when I want some warmth, or swap in red cabbage for a stunning purple presentation. Pomegranate seeds on top add this incredible burst of sweetness and color.

Storage And Reheating

The roasted cabbage keeps surprisingly well in the fridge for up to 3 days, though those crispy edges will soften a bit. Store the sauce separately and give everything a quick reheat in a 350 degree oven for about 10 minutes.

• The tahini sauce actually gets better after a day in the fridge as the flavors meld together
• Add a splash more water when reheating the sauce if it has thickened up too much
• Serve leftovers at room temperature, they are just as delicious that way

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Hope this simple dish finds its way into your regular rotation and surprises you the way it surprised me.

Recipe FAQ

→ How do I get the crisped edges on roasted cabbage?

Roast at 425°F with enough space between wedges for air circulation. Flip halfway through cooking to ensure both sides develop those beautifully browned, caramelized edges while keeping interiors tender.

→ Why is my tahini sauce thick and clumpy?

Tahini naturally seizes when first mixed with lemon juice. Keep whisking vigorously while gradually adding cold water, tablespoon by tablespoon. The sauce will suddenly transform into a smooth, creamy consistency.

→ Can I prepare this ahead of time?

Roast the cabbage up to a day in advance and reheat at 350°F for 10 minutes. Store the sauce separately in the refrigerator—it may thicken, so whisk in a splash of water before serving.

→ What can I serve with roasted cabbage wedges?

Pair with warm pita bread, rice pilaf, or quinoa for a complete meal. Also excellent alongside roasted chicken, lamb, or falafel. The tahini sauce complements most Middle Eastern dishes perfectly.

→ Can I use red cabbage instead?

Absolutely. Red cabbage works beautifully and adds vibrant color. Note that red cabbage may take slightly longer to become tender—check for doneness at 30 minutes and continue roasting if needed.

→ How do I store leftovers?

Store roasted cabbage and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat cabbage in a 350°F oven or enjoy cold—the flavors actually develop more depth overnight.