Roasted Cabbage Wedges with Tahini

There was this moment at a farmers market in late September when I picked up a head of cabbage so heavy it almost dropped from my hands, and the vendor mentioned she'd been roasting hers with tahini. I'd never thought of cabbage as anything but slaw before that conversation, but something about the combination—crispy edges meeting creamy, nutty sauce—stuck with me. That night, I tested it, and the kitchen filled with this golden, caramelized smell I couldn't stop coming back to. Now it's the first thing people ask me to make when they want something that feels both simple and somehow fancy.

I brought this to a potluck once where everyone else had shown up with complicated casseroles, and somehow these wedges with their golden-brown edges and cream-colored drizzle became the first thing to disappear. A friend came back for thirds and said she'd never realized cabbage could taste this way, which made me laugh because neither had I before that farmers market conversation changed everything.

Ingredients

• 1 medium green cabbage (about 2 lbs), cut into 8 wedges, core intact: Keeping the core in is the secret—it holds the wedges together and becomes tender and almost sweet when roasted.
• 2 tbsp olive oil: Use something with good flavor here; it coats the cabbage and creates those crispy, caramelized edges.
• 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper: Season generously before roasting so the flavors get into every layer.
• 1/3 cup tahini: This is the backbone of the sauce, so grab good quality sesame paste if you can—the difference is noticeable.
• 1 small garlic clove, finely grated: Grating works better than mincing here because the tahini sauce is smooth and you want the garlic distributed evenly without any sharp chunks.
• 2 tbsp fresh lemon juice: Lemon cuts through the richness and wakes up every flavor in the sauce.
• 2–4 tbsp cold water: Add it slowly; the sauce thickens differently depending on humidity and how old your tahini is.
• 1/4 tsp ground cumin and 1/4 tsp kosher salt: These give the sauce that Middle Eastern warmth without overpowering anything.
• Toasted sesame seeds, fresh parsley or cilantro, and smoked paprika: These aren't required but they turn a simple dish into something that looks and tastes intentional.

Instructions

Get your oven ready and prep:

Heat your oven to 425°F and line a baking sheet with parchment paper—this makes cleanup easy and helps the cabbage roast evenly without sticking.

Arrange and season the cabbage:

Place your wedges on the sheet, drizzle with olive oil, then sprinkle salt and pepper over everything. You want each piece coated so the edges get crispy.

Let them roast and caramelize:

Roast for 25–30 minutes, flipping the wedges halfway through so they brown evenly. The cabbage is done when the edges are deep golden and the flesh is tender when you poke it.

Make the tahini sauce while everything roasts:

In a bowl, whisk together tahini, grated garlic, lemon juice, cumin, and salt until combined. Then add cold water one tablespoon at a time, whisking after each addition, until you have a smooth, pourable sauce—it should coat the back of a spoon but flow easily.

Bring it all together:

Transfer the roasted cabbage to a serving platter and drizzle generously with the tahini sauce. If you're using them, scatter sesame seeds and herbs over top and finish with a pinch of smoked paprika.

Serve right away or let it cool:

This dish is delicious warm, but it's equally good at room temperature, which makes it perfect for eating later or taking to a gathering.

Save

The best part about this dish is watching someone taste it for the first time and seeing their face change—there's always this moment of surprise, like they're tasting cabbage but also realizing they've maybe been underestimating it their whole lives. It becomes a conversation starter without even trying.

Why Cabbage Becomes Something Different When Roasted

Raw cabbage is crisp and bitter, but heat transforms it completely. When the leaves caramelize in the oven, the natural sugars concentrate and the edges get sweet and almost nutty. The inside stays tender but with just enough structure to hold the wedge together. I learned this by accident—I'd overcooked it once trying to get the edges darker, and instead of ruining it, those darker, crisper edges became the best part.

The Tahini Sauce That Makes It All Click

Tahini is made from sesame seeds and it has this incredible nutty, slightly savory quality that feels rich without being heavy. When you whisk it with lemon juice, something magical happens—the acid lightens it up and the sesame flavor becomes more complex. Adding water gradually is important because tahini drinks it in at different rates depending on the weather and the brand you're using.

Ways to Make It Your Own

This recipe is a foundation, not a rulebook. Once you've made it the basic way, you can start playing with it however feels right. The beauty of roasted cabbage is that it pairs with almost anything, and the tahini sauce is forgiving enough to adapt to whatever you're feeling.

• Serve it alongside rice or quinoa and some roasted chickpeas for a heartier meal, or with warm pita bread for scooping up extra sauce.
• Add pomegranate seeds or a sprinkle of chili flakes on top for brightness and heat, or try red cabbage if you want a deeper color and slightly earthier flavor.
• Make extra tahini sauce because you'll want it for other vegetables, grains, or even just to drizzle on whatever's for dinner.

Save

This dish has become my go-to when I want to feel like I've cooked something interesting but don't want to spend hours in the kitchen. It's proof that simple ingredients and good technique can create something that feels a lot more complicated than it actually is.

Recipe FAQs

→ Can I use red cabbage instead of green?

Yes, red cabbage works well in this dish. Keep in mind it may need a few extra minutes of roasting to become tender. The color will also deepen significantly during cooking, creating a beautiful presentation.

→ How do I store leftovers?

Store roasted cabbage and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the cabbage in a 350°F oven until warmed through, then drizzle with fresh sauce before serving.

→ Can I make the tahini sauce ahead?

Absolutely. The tahini sauce can be made up to 5 days in advance and stored in the refrigerator. It may thicken when cold—simply whisk in a teaspoon of water to reach your desired consistency again.

→ What can I serve with this dish?

These wedges pair beautifully with grilled meats, fish, or roasted vegetables. They also work well as part of a mezze spread alongside hummus, falafel, and warm pita bread. For a complete meal, serve over quinoa or rice.

→ Why did my tahini sauce seize up?

Tahini often thickens and appears clumpy when first mixed with lemon juice—this is normal. Keep whisking and gradually add cold water. The sauce will suddenly transform into a smooth, creamy consistency. Patience is key.

→ Can I add protein to make it a complete meal?

Yes. Top with chickpeas during the last 15 minutes of roasting, or serve alongside grilled chicken, lamb, or tofu. The tahini sauce also pairs wonderfully with spiced lentils or roasted chickpeas.