Save to Pinterest The first time I served roasted cabbage to dinner guests, I watched their faces do that thing where polite curiosity turns into genuine surprise. Someone actually asked if they could have the recipe before they'd even finished their first wedge. Now it's my go-to when I want something that feels impressive but requires almost zero active cooking time.
Last winter, my sister came over looking exhausted after a brutal week at work. I threw these wedges in the oven without mentioning what they were, and when she took that first bite the combination of crispy edges and creamy sauce made her stop mid sentence. Sometimes the simplest dishes are the ones that pull someone out of a funk completely.
Ingredients
- 1 medium green cabbage: Keep the core intact when cutting into wedges it holds everything together so the layers dont fall apart during roasting
- 2 tbsp olive oil: Toss the wedges really thoroughly so every surface gets coated and those edges can properly crisp up
- 1/2 tsp kosher salt: Cabbage needs a generous hand with seasoning to bring out its natural sweetness
- 1/4 tsp freshly ground black pepper: Adds just enough warmth to balance the creamy tahini
- 1/3 cup tahini: Give it a good stir before measuring since the oil separates in the jar
- 1 small garlic clove: Grate it directly into the sauce so you dont hit any raw chunks
- 2 tbsp fresh lemon juice: This cuts through the richness and keeps the sauce from being too heavy
- 2-4 tbsp cold water: Add this gradually the sauce will seize up then turn silky smooth
- 1/4 tsp ground cumin: Adds an earthy background note that makes the tahini taste more complex
- 1/4 tsp kosher salt: Taste and adjust since some tahini brands are saltier than others
- Toasted sesame seeds: Toast them in a dry pan for just 2 minutes until fragrant
- Fresh herbs: Parsley brings brightness while cilantro makes it feel more fresh and summery
- Smoked paprika or Aleppo pepper: This isnt just for looks it adds a smoky kick that cuts through the creaminess
Instructions
- Get your oven going:
- Preheat to 425°F and line a baking sheet with parchment paper the high heat is what creates those irresistible crispy edges.
- Prep your cabbage:
- Cut the head into 8 equal wedges leaving the core attached and arrange them on the sheet without overcrowding.
- Season generously:
- Drizzle the olive oil over the wedges then sprinkle with salt and pepper using your hands to rub the seasoning into every layer.
- Roast until golden:
- Cook for 25 to 30 minutes flipping halfway through until the edges are deeply browned and the cabbage feels tender when pierced.
- Make the sauce:
- Whisk together the tahini grated garlic lemon juice cumin and salt then gradually add cold water one tablespoon at a time until it reaches a pourable consistency.
- Bring it together:
- Transfer the roasted cabbage to a platter drizzle generously with the tahini sauce and finish with sesame seeds herbs and smoked paprika.
Save to Pinterest This recipe became a regular in our rotation after my neighbor brought over a head of cabbage from her garden. I roasted it on a whim with whatever I had in the pantry and now its the dish my kids actually request for their birthday dinners. Something about the contrast between the caramelized edges and that cool creamy sauce just works.
Making It Your Own
I've learned that red cabbage works beautifully here though it needs a few extra minutes in the oven. Sometimes I add a pinch of red pepper flakes to the tahini sauce when I want something with a little more warmth. The recipe is forgiving enough that you can play around and still end up with something incredible.
Serving Suggestions
This makes an unexpected but impressive addition to any mezze spread alongside hummus and warm pita. I also love serving it over rice or quinoa when I want to turn it from a side into a proper main. The tahini sauce is rich enough that you dont need much else to feel satisfied.
Make Ahead Wisdom
You can cut the cabbage wedges a day ahead and store them in the fridge but dont dress them until youre ready to roast. The tahini sauce keeps for a week in the refrigerator and actually develops more flavor over time.
- Bring the sauce to room temperature before serving it flows more beautifully over the warm cabbage
- If the sauce thickens in the fridge whisk in another teaspoon of cold water to loosen it up
- The cabbage wedges reheat surprisingly well in a 350°F oven for about 10 minutes
Save to Pinterest There's something deeply satisfying about taking a vegetable that people overlook and turning it into something that makes the whole table quiet down. That first bite of charred sweet cabbage against the nutty creamy tahini is the kind of simple pleasure that keeps me coming back to the kitchen.
Recipe FAQs
- → How do I cut cabbage into wedges?
Cut the head in half through the core, then cut each half into quarters. Keep the core intact—it helps hold the wedges together during roasting.
- → Can I make the tahini sauce ahead?
Yes, the sauce keeps well in the refrigerator for up to a week. It may thicken when chilled—simply whisk in a little water to reach the desired consistency.
- → Why does my tahini sauce seize up?
This happens when lemon juice is added to tahini. Keep whisking and gradually add cold water—the sauce will smooth out and become creamy again.
- → Can I use red cabbage instead?
Absolutely. Red cabbage works well, though it may need a few extra minutes to become tender. The final dish will have a slightly earthier flavor and vibrant color.
- → What can I serve with roasted cabbage?
These wedges pair beautifully with grilled meats, roasted fish, or as part of a Middle Eastern spread with hummus, warm pita, and pickled vegetables.
- → How do I store leftovers?
Store cabbage and sauce separately in airtight containers. Reheat cabbage in a 350°F oven for 10 minutes, then drizzle with fresh sauce before serving.