Roasted Cabbage Wedges With Tahini

Roasted cabbage is a culinary revelation, transforming the humble, crunchy vegetable into a caramelized masterpiece with buttery, tender layers. These Roasted Cabbage Wedges With Tahini Sauce strike the perfect balance between earthy sweetness and a zesty, nutty finish, making them a sophisticated yet simple addition to any meal.

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The high heat of the oven works magic on the cabbage, creating crispy, lace-like edges while the heart of the wedge remains succulent. When paired with a garlic-infused tahini dressing, this dish elevates plant-based cooking to something truly special that appeals to vegans and meat-eaters alike.

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: Prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2: Season

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

Step 3: Roast

Roast for 25–30 minutes, flipping halfway through, until edges are browned and cabbage is tender with crisped edges.

Step 4: Sauce

Meanwhile, make the tahini sauce: 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.

Step 5: Assemble

Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce.

Step 6: Finish

Sprinkle with toasted sesame seeds, chopped herbs, and a pinch of smoked paprika or Aleppo pepper, if desired. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Keep the core of the cabbage intact when slicing; this ensures the wedges stay together during roasting and flipping. If the tahini sauce looks like it is separating or "seizing" when you add the lemon juice, just keep whisking and adding water—it will eventually turn into a smooth, pale cream.

Varianten und Anpassungen

For a different color profile, try using red cabbage, which offers a slightly deeper, earthier flavor. If you enjoy a bit of heat, add a pinch of chili flakes to the cabbage before roasting or whisk a little Sriracha into the tahini sauce.

Serviervorschläge

Serve these wedges as a light main dish alongside fluffy quinoa or warm pita bread. For a beautiful contrast in texture and flavor, top the finished dish with a handful of bright pomegranate seeds or toasted pine nuts.

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With its delightful mix of textures and bold Middle Eastern-inspired flavors, these roasted cabbage wedges are a testament to how simple ingredients can create a truly memorable meal.

Recipe FAQs

→ How do I know when the cabbage is done roasting?

The cabbage wedges are ready when edges are deeply browned and crispy, while the interior layers feel tender when pierced with a fork. This typically takes 25–30 minutes at 425°F.

→ Can I prepare the tahini sauce ahead of time?

Yes, the tahini sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to whisk in a little additional water before serving to regain the desired consistency.

→ What can I serve with roasted cabbage wedges?

These pair wonderfully with grilled chicken, lamb, or fish. For a vegetarian meal, serve alongside rice, quinoa, or warm pita bread to soak up the extra sauce.

→ Can I use red cabbage instead of green?

Red cabbage works well and adds beautiful color. Note that it may require slightly longer cooking time to become tender, and the final dish will have a somewhat earthier flavor profile.

→ How do I prevent the tahini sauce from separating?

Whisk the cold water in gradually, one tablespoon at a time, to help emulsify the sauce. If separation occurs during storage, simply whisk again while adding small amounts of water until smooth.