Roasted Cabbage With Tahini (Printable)

Tender roasted cabbage wedges with nutty tahini drizzle

# 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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and cabbage is tender with crisped edges.
04 - In a bowl, whisk together tahini, garlic, lemon juice, cumin, and salt. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce reaches smooth, pourable consistency.
05 - Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce.
06 - Sprinkle with toasted sesame seeds, chopped herbs, and a pinch of smoked paprika or Aleppo pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, but honestly takes less time than ordering takeout.
  • The roasted cabbage gets sweet and nutty, even if you've never been a cabbage person before.
  • One dish that works as a fancy side or a complete meal depending on your mood and appetite.
02 -
  • Don't flip your cabbage too early or too often—let it sit on that hot pan long enough to develop real color, which is where the sweet flavor comes from.
  • Tahini sauce breaks if you dump all the water in at once, so patience with the whisking actually matters here.
03 -
  • Cut your cabbage wedges with the core intact—it acts as a spine that holds the leaves together during roasting rather than letting them separate into a jumble.
  • If your tahini sauce seizes up and becomes grainy, don't panic; whisk in a tiny splash of warm water and it usually comes back together gracefully.
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