Roasted Cabbage Wedges with Tahini (Printable)

Crisp-edged roasted cabbage meets creamy tahini in this simple, flavorful dish perfect for any table.

# What You 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.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil and season evenly with salt and pepper.
03 - Roast for 25 to 30 minutes, flipping wedges halfway through cooking, until edges are caramelized and cabbage is tender with crisped outer leaves.
04 - While cabbage roasts, whisk together tahini, grated garlic, lemon juice, cumin, and salt in a mixing bowl. Gradually add cold water, one tablespoon at a time, whisking constantly until sauce reaches smooth, pourable consistency.
05 - Transfer roasted cabbage wedges to a serving platter and drizzle generously with tahini sauce.
06 - Sprinkle with toasted sesame seeds, chopped fresh herbs, and a pinch of smoked paprika or Aleppo pepper. Serve warm or at room temperature.

# Top Tips:

01 -
  • The cabbage transforms into something unexpectedly sweet and tender, with crispy browned edges that taste almost buttery.
  • That tahini sauce is so easy to make but tastes like you spent hours figuring out the exact balance of sesame, lemon, and garlic.
  • It works as a side, a light main, or even cold the next day when you're standing at the fridge looking for leftovers.
02 -
  • Don't skip flipping the cabbage halfway through—one side will brown faster than the other, and turning it ensures both sides get crispy and caramelized.
  • If your tahini sauce seizes up or gets too thick, don't panic; just add a tiny bit more water and whisk it back to smooth, pourable consistency.
03 -
  • Cut your cabbage wedges with the core intact—this single thing is the difference between wedges that hold together and cabbage that falls apart on the sheet.
  • Keep your tahini in a cool, dark place and if it separates (the oil rises to the top), stir it back together before using—this means it's still good quality.
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