Roasted Cabbage Wedges With Tahini (Printable Version)

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

# What You 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 (optional)
12 - 2 tablespoons chopped fresh parsley or cilantro (optional)
13 - Pinch of smoked paprika or Aleppo pepper (optional)

# Step-by-Step:

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 is smooth and pourable.
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 if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Roasted cabbage gets sweet and nutty when the edges caramelize, completely transforming how you think about this humble vegetable.
  • The tahini sauce comes together in under five minutes and tastes like something from a restaurant kitchen.
  • It's naturally vegan and gluten-free, making it a rare dish that works for almost every table.
02 -
  • The core of the cabbage isn't just edible—it's your structural hero that keeps those wedges from collapsing into loose leaves.
  • Water is your best friend with tahini sauce; add it slowly and stop before you think you need to, since the sauce keeps thinning as you whisk.
03 -
  • Don't skip the halfway flip—it's what gives you those crispy, caramelized edges on both sides instead of one side steaming.
  • If your tahini is very thick and stubborn, warm it slightly by running the jar under hot water for a minute, which makes whisking infinitely easier.
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