Roasted Cabbage Wedges with Tahini

The smell of cabbage roasting has this way of filling the whole kitchen, warm and slightly sweet, like something comforting is happening even before you take a bite. I first discovered this dish during a week when I was trying to use up whatever languished in my crisper drawer, expecting nothing special. That first batch, with edges caramelized and that creamy tahini sauce pooled in every crease, completely changed how I think about cabbage. Now it is the dish I make when I want something that feels like a treat but takes almost no effort.

Last winter I served these wedges at a dinner party alongside some spiced lentils, and everyone kept asking what I did to the cabbage. My friend Sarah actually said she had never considered ordering cabbage at a restaurant before, but this version made her rethink everything. There is something about the contrast between the tender, sweet interior and those crispy, salted edges that feels like a revelation every single time.

Ingredients

• Medium green cabbage: Keeping the core intact helps the wedges hold their shape while roasting, so they do not fall apart into a mess
• Olive oil: This helps the edges caramelize and get those irresistible crispy bits
• Kosher salt and black pepper: Simple seasoning that lets the natural sweetness of the cabbage really shine through
• Tahini: The creamy, nutty base that makes the sauce feel luxurious and rich
• Garlic clove: Grating it finely ensures it disperses evenly throughout the sauce without any harsh bites
• Fresh lemon juice: Brightens the tahini and cuts through the richness perfectly
• Cold water: Essential for getting the sauce to the right pourable consistency
• Ground cumin: Adds an earthy warmth that pairs beautifully with roasted vegetables
• Toasted sesame seeds: For a little crunch and visual appeal that makes the dish feel finished
• Fresh herbs: Parsley or cilantro bring a fresh pop of color and flavor

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper to make cleanup effortless later

Prep the cabbage:

Cut the cabbage into 8 wedges, leaving the core attached so each piece stays together during roasting

Season generously:

Arrange wedges on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper on both sides

Roast until golden:

Cook for 25 to 30 minutes, flipping halfway through, until edges are deeply browned and the cabbage feels tender when pierced

Make the sauce:

Whisk tahini, grated garlic, lemon juice, cumin, and salt in a bowl, then gradually add cold water until smooth and pourable

Bring it together:

Transfer roasted cabbage to a serving platter, drizzle generously with tahini sauce, and sprinkle with sesame seeds, herbs, and paprika if desired

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This recipe has become my go-to for potlucks because it travels well and always surprises people who think they do not like cabbage. Watching someone take that first skeptical bite, then immediately reach for a second wedge, never gets old.

Choosing the Right Cabbage

Look for a head that feels heavy for its size with tight, crisp leaves. Avoid any with wilted outer layers or soft spots, which can affect the final texture. Green cabbage is classic here, but I have used red cabbage in a pinch and it works beautifully with a few extra minutes of roasting time.

Getting the Sauce Consistency Right

Tahini sauce can be finicky, starting thick and seizing before magically becoming smooth. Add the water one tablespoon at a time, whisking constantly, until it reaches the consistency of warm honey. It should coat the back of a spoon and drizzle easily without being watery.

Serving Suggestions

These wedges work as a light main, especially over grains, or as a stunning side alongside roasted chicken or grilled fish. The tahini sauce pairs well with other vegetables too, so consider doubling it to have extra on hand.

• Try topping with pomegranate seeds for a burst of tart sweetness
• A pinch of chili flakes adds just enough heat to cut the richness
• Serve with warm pita bread to scoop up any extra sauce

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Sometimes the simplest vegetables, treated with a little care and the right sauce, become the dish everyone remembers. Enjoy those crispy edges and that creamy tahini.

Recipe FAQs

→ How do I cut cabbage into wedges?

Cut the head in half through the core, then cut each half into 4 equal wedges. Keep the core intact—it holds the wedges together during roasting and becomes tender when cooked.

→ Can I make the tahini sauce ahead?

Yes, the sauce keeps well in the refrigerator for up to 5 days. It may thicken when chilled—simply whisk in a splash of water to reach the desired consistency before serving.

→ Why did my tahini sauce seize up?

Tahini can thicken dramatically when first mixed with liquids. Keep whisking and gradually add more cold water—it will emulsify into a smooth, creamy sauce. Patience is key.

→ What goes well with roasted cabbage?

Grilled meats, roasted chicken, or lentils pair beautifully. For a vegetarian meal, serve with quinoa, rice, or warm pita bread to soak up the extra sauce.

→ Can I use red cabbage instead?

Absolutely. Red cabbage works well and adds vibrant color, though it may need a few extra minutes to become tender. The flavor is slightly sweeter and more earthy.

→ How do I store leftovers?

Store cabbage and sauce separately in airtight containers. Reheat cabbage in a 350°F oven until warmed through, or enjoy cold. The sauce can be stirred into grain bowls or drizzled over roasted vegetables.