Roasted Cabbage Wedges With Tahini (Printable)

Crisp-edged cabbage wedges roasted to perfection and topped with a velvety garlic tahini drizzle, sesame seeds, and fresh herbs.

# What You’ll Need:

→ Vegetables

01 - 1 medium green cabbage (approximately 2 lbs), 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:

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 with salt and pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and cabbage is tender with crisped outer leaves.
04 - 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 reaches a smooth, pourable consistency.
05 - Transfer roasted cabbage to a serving platter. Drizzle generously with 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 Advice:

01 -
  • Cabbage transforms into something utterly different when roasted—crispy edges give way to buttery, tender centers that surprise even skeptics.
  • The tahini sauce is nutty and silky without being heavy, making this feel indulgent while staying light enough for weeknight cooking.
  • It works as a side dish, a meatless main, or even a component in grain bowls, so one recipe feeds you in multiple ways.
02 -
  • Keeping the core intact is non-negotiable—without it, your wedges fall apart into scattered leaves that look sad and cook unevenly.
  • If your tahini sauce seizes up and becomes grainy, you've added water too quickly; start over with fresh tahini and add water drop by drop, whisking constantly.
  • Don't skip the halfway flip; it's the secret to getting both sides crispy and caramelized rather than steamed on one side.
03 -
  • Buy pre-jarred minced garlic if you're short on time, but grate it fresh if possible—the texture difference matters when you're whisking it into tahini.
  • Make extra tahini sauce because you'll find yourself drizzling it on everything for the next few days, from roasted vegetables to grain bowls to scattered greens.
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