Roasted Cabbage With Tahini (Printable)

Crispy roasted cabbage wedges with creamy tahini drizzle—simple, healthy, and full of flavor.

# 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
12 - 2 tablespoons chopped fresh parsley or cilantro
13 - Pinch of smoked paprika or Aleppo pepper

# How-To:

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

# Insider Tips:

01 -
  • Roasted cabbage loses that raw, sulfurous bite and becomes sweet and tender, which even people skeptical of vegetables seem to actually enjoy.
  • The tahini sauce is genuinely foolproof and comes together in under five minutes while the oven does most of the work.
  • It works equally well as a side dish, a light lunch, or a component in meal prep without feeling boring by day three.
02 -
  • If your tahini sauce seizes up and becomes too thick or grainy, don't panic—add water a teaspoon at a time and whisk vigorously until it comes back together and becomes creamy again.
  • The cabbage will continue to soften slightly as it cools, so if you're serving it at room temperature, pull it from the oven when it's just barely tender rather than completely soft.
03 -
  • Toast your sesame seeds in a dry skillet for just a minute or two before sprinkling—it wakes up their flavor and makes them taste like you actually paid attention.
  • A pinch of Aleppo pepper tastes more interesting than regular paprika and adds both color and a subtle fruity heat that complements the earthiness of tahini.
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