Roasted Cabbage Wedges With Tahini

There's something unexpectedly magical about cabbage when it hits a hot oven—the edges turn crispy and caramelized while the inside becomes tender and almost sweet. I discovered this by accident one evening when I had a head of cabbage and nothing else that felt exciting, so I decided to roast it like I would Brussels sprouts. The tahini sauce came later, inspired by a meal at a small restaurant where the cook drizzled it over everything, and suddenly this simple vegetable became something I found myself craving.

I made this for a dinner party where one guest mentioned they were trying to eat more vegetables, and when they tasted it, they actually asked for seconds. Watching someone's face light up when they realize roasted cabbage is delicious is something I never get tired of—it's become my quiet way of convincing friends that vegetables can absolutely be the star of the plate.

Ingredients

• Green cabbage (1 medium head, cut into 8 wedges): Keep the core intact—it's what holds the whole wedge together and creates those beautiful crispy edges when roasted.
• Olive oil (2 tbsp): This is your key to golden, caramelized edges, so don't skimp here.
• Kosher salt and black pepper: Season generously on both sides of each wedge before roasting.
• Tahini (1/3 cup): Look for pure sesame paste without added oils, as it gives a cleaner flavor and creams more easily.
• Garlic (1 small clove, finely grated): Grating rather than mincing distributes it evenly throughout the sauce without any harsh chunks.
• Fresh lemon juice (2 tbsp): This brightens the sauce and prevents it from feeling heavy—taste as you go and add more if you like extra tang.
• Cold water (2–4 tbsp): Add slowly to reach your preferred consistency; some people like it thicker, others prefer it pourable like a drizzle.
• Ground cumin (1/4 tsp): This subtle spice ties everything together and hints at the Middle Eastern inspiration.
• Toasted sesame seeds and fresh herbs (optional garnish): These add texture and brightness, turning a simple side dish into something restaurant-worthy.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Heat your oven and prepare:

Preheat to 425°F and line your baking sheet with parchment paper so the cabbage caramelizes without sticking. This temperature is hot enough to create crispy edges in about 30 minutes.

Season the cabbage:

Arrange your wedges on the sheet, drizzle with olive oil on both sides, and season generously with salt and pepper. Don't be shy—the seasoning is what transforms plain cabbage into something memorable.

Roast until golden:

Pop the sheet in the oven and roast for 25–30 minutes, flipping the wedges halfway through. You'll know they're done when the outer leaves are deeply browned and crispy, and a fork slides through the tender interior easily.

Build the tahini sauce:

While cabbage roasts, whisk tahini with grated garlic, lemon juice, cumin, and salt in a bowl. The mixture will look thick and grainy at first, but that's normal—it's about to transform.

Loosen the sauce to silky perfection:

Add cold water one tablespoon at a time, whisking constantly. Watch as the sauce magically becomes smooth and creamy—this takes a bit of patience, but it's worth it.

Finish and serve:

Transfer roasted cabbage to a platter, drizzle generously with tahini sauce, and garnish with sesame seeds, fresh herbs, and a pinch of smoked paprika. Serve warm or at room temperature, depending on your mood.

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There was a moment when a friend who grew up eating traditional Middle Eastern food tried this and said, "This tastes like home," and that's when I realized this dish bridges something real—simple vegetables treated with respect and care, made beautiful with flavors that feel both familiar and new.

Why Roasted Cabbage Deserves More Space on Your Table

Most of us think of cabbage as something for slaws or soups, but roasting completely changes the conversation. The dry heat of the oven concentrates the natural sweetness and creates a textural contrast that raw cabbage could never achieve—crispy on the outside, tender on the inside, almost caramelized. I find myself making this whenever I want something that feels fancy but isn't fussy, and it's become the vegetable side dish I actually look forward to eating.

The Tahini Sauce Is Where the Magic Lives

Tahini intimidates people for no good reason. It's simply ground sesame seeds, but once you understand that it needs lemon juice and water to transform from paste to sauce, you'll start putting it on everything. The cumin adds warmth without heat, the garlic gives it depth, and the lemon keeps it bright and refreshing. I've learned that tasting as you go is key here—some tahinis are earthier than others, so trust your palate and adjust the lemon or salt to make it sing.

Serving Suggestions and What Makes It Feel Complete

This dish is flexible enough to play multiple roles. Serve it as a side to grilled chicken or fish, pile it on a warm plate alongside rice and a simple salad, or tuck it into pita bread with hummus and pickled vegetables for a light meal. I've also found that serving it at room temperature makes it perfect for gathering food on a table where people graze all evening, and somehow it never gets boring.

• For extra heartiness, serve with quinoa or warm pita bread to soak up every drop of tahini sauce.
• If you want heat, scatter chili flakes over the top just before serving, or stir them into the tahini sauce itself.
• Pomegranate seeds or a handful of toasted nuts add brightness and crunch if you're in the mood to elevate it further.

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

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This is the kind of dish that makes you feel good about what you're eating—vegetables treated with care, a sauce made from whole ingredients, nothing pretentious or complicated. Make it tonight, and I promise you'll find yourself planning when to make it again.

Recipe FAQ

→ How do I cut cabbage into wedges?

Slice the whole head in half through the core, then cut each half into quarters. You should end up with 8 equal wedges, keeping the core intact to hold the layers together during roasting.

→ Can I make the tahini sauce ahead?

Absolutely. The sauce keeps well in the refrigerator for up to a week. You may need to add a splash of water and re-whisk before serving, as it thickens when chilled.

→ What's the best way to reheat leftovers?

Reheat cabbage in a 375°F oven for 10-15 minutes until warmed through. The microwave works too but may soften the crisped edges. Store sauce separately and add just before serving.

→ Can I use red cabbage instead?

Yes, red cabbage works beautifully. It may need a few extra minutes to tenderize, and the final dish will have a striking purple hue. The flavor is slightly earthier than green cabbage.

→ Is this dish freezer-friendly?

While possible, freezing affects the texture significantly—roasted cabbage can become mushy. For best results, enjoy fresh or refrigerate for up to 3 days.

→ What can I serve with roasted cabbage?

This pairs wonderfully with warm pita bread, rice pilaf, or quinoa. It also complements roasted meats, fish, or can stand alone as a light vegetarian main.