Roasted Cabbage Wedges With Tahini

Roasted cabbage is a culinary revelation that transforms a humble vegetable into a caramelized, melt-in-your-mouth masterpiece. These Roasted Cabbage Wedges with Tahini Sauce offer a beautiful interplay of textures—crispy, charred edges and a tender interior—all brought together by a rich, nutty sesame dressing that adds depth to every bite.

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Whether you serve this as a vibrant side dish or a light, plant-based main, it brings a Middle Eastern-inspired flair to the table. The preparation is straightforward, yet the presentation—with its golden hues and fresh green garnishes—feels elevated enough for a special dinner party or a cozy weekend meal.

Ingredients

• Vegetables
• 1 medium green cabbage (about 2 lbs), cut into 8 wedges, core intact
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Tahini Sauce
• 1/3 cup tahini (sesame seed paste)
• 1 small garlic clove, finely grated
• 2 tbsp fresh lemon juice
• 2–4 tbsp cold water (as needed for consistency)
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt
• Garnish (optional)
• 1 tbsp toasted sesame seeds
• 2 tbsp chopped fresh parsley or cilantro
• Pinch of smoked paprika or Aleppo pepper

Instructions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2

Arrange the cabbage wedges on the prepared sheet. Drizzle them evenly with olive oil, then season with salt and pepper.

Step 3

Roast for 25–30 minutes, making sure to flip the wedges halfway through so both sides get those desirable browned, crispy edges.

Step 4

While the cabbage is in the oven, whisk together the tahini, grated garlic, lemon juice, cumin, and salt in a mixing bowl. Slowly add cold water, one tablespoon at a time, whisking constantly until the sauce is smooth and reaches a pourable consistency.

Step 5

Transfer the tender roasted cabbage to a serving platter and drizzle generously with the prepared tahini sauce.

Step 6

Finish the dish by sprinkling with toasted sesame seeds, fresh herbs, and a pinch of smoked paprika or Aleppo pepper if desired. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To ensure the cabbage wedges stay together, make sure to leave the core intact when slicing. If your tahini sauce seems to seize up when you first add the lemon juice and water, don't worry—just keep whisking and it will eventually turn into a smooth, creamy emulsion.

Varianten und Anpassungen

You can easily substitute red cabbage for a more colorful plate, though keep in mind it may require a slightly longer roasting time. For those who enjoy a bit of spice, add a pinch of chili flakes to the tahini sauce or top the finished dish with pomegranate seeds for a pop of brightness and sweetness.

Serviervorschläge

This dish works beautifully alongside a grain like quinoa or basmati rice for a heartier meal. You can also serve it with warm pita bread to scoop up the extra tahini sauce, or as a side to roasted chickpeas for a complete vegan feast.

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Simple, flavorful, and incredibly satisfying, these roasted cabbage wedges prove that vegetables can truly be the star of the show. Enjoy this healthy dish as a quick weekday dinner or a standout addition to your next gathering.

Recipe Questions & Answers

→ Can I use red cabbage instead of green?

Yes, red cabbage works well, though it may need slightly longer cooking time to become tender. The flavor will be slightly sweeter and the presentation more vibrant.

→ How do I store leftovers?

Store leftover roasted cabbage and tahini sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the cabbage in a 350°F oven until warmed through.

→ 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 little water to return it to a pourable consistency.

→ What can I serve this with?

These wedges pair beautifully with rice, quinoa, or warm pita bread for a more substantial meal. They also complement grilled meats, roasted chicken, or other vegetable dishes in a Middle Eastern spread.

→ My tahini sauce keeps separating—what am I doing wrong?

Tahini naturally separates when whisked with acidic ingredients. This is normal. Keep whisking—it will emulsify into a smooth, creamy sauce. Adding cold water gradually helps create the right consistency.