Roasted Cabbage With Tahini Sauce (Printable)

Tender roasted cabbage wedges with creamy tahini sauce for an easy, healthy side dish.

# What You'll 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

# Steps:

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 deeply browned and cabbage is tender with crisped, caramelized edges.
04 - While cabbage roasts, whisk together tahini, grated garlic, lemon juice, ground cumin, and salt in a mixing bowl. Gradually whisk in cold water, one tablespoon at a time, until sauce reaches a smooth, pourable consistency.
05 - Transfer roasted cabbage wedges 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. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Roasted cabbage tastes nothing like boiled cabbage—it's sweet, nutty, and almost meaty without the meat.
  • The tahini sauce turns a simple vegetable into something that feels fancy enough for guests but easy enough for a Tuesday night.
  • Everything comes together in 40 minutes with minimal hands-on time, leaving you free to deal with whatever else is happening in your kitchen.
02 -
  • Don't skimp on the flip—roasting only from one side leaves the underside pale and steamed rather than caramelized and crisp.
  • Tahini sauce can seize if you add all the water at once; patience with the gradual whisking is what separates silky sauce from grainy disappointment.
03 -
  • Cut your cabbage wedges with the core still attached—it's the glue that holds everything together during the high-heat roasting.
  • Make the tahini sauce while the cabbage roasts so the two components come together warm and the flavors meld better on the plate.
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