Pin it I stumbled upon roasted cabbage completely by accident one Tuesday night when the crisper drawer held nothing but a lonely head of green cabbage and some wilted herbs. My husband raised an eyebrow when I started chopping, but forty minutes later, we were both standing at the counter, eating wedges straight off the baking sheet. Now its the dish I make when I want something that feels like a revelation but requires zero effort. The tahini sauce transforms everything from humble vegetable into something that belongs on a restaurant menu.
Last winter, my sister came over for dinner looking exhausted after a brutal week at work. I served these cabbage wedges alongside some warm pita, and she actually went quiet for a full minute after her first bite. Sometimes the simplest food hits the hardest when life feels overwhelming. She texted me the next day asking for the recipe, and now she makes it every Sunday for meal prep.
Ingredients
- 1 medium green cabbage: Keeping the core intact is crucial here because it holds each wedge together while roasting
- 2 tbsp olive oil: Dont be shy with coating the cabbage, those caramelized edges need fat to get golden
- 1/2 tsp kosher salt: Cabbage needs seasoning to bring out its natural sweetness
- 1/4 tsp freshly ground black pepper: Freshly ground makes a huge difference in depth of flavor
- 1/3 cup tahini: Look for a brand thats well stirred and not bitter
- 1 small garlic clove: Grating it makes the garlic dissolve into the sauce instead of leaving harsh chunks
- 2 tbsp fresh lemon juice: Brightens the rich tahini perfectly
- 2-4 tbsp cold water: This is the magic that transforms thick tahini into silky sauce
- 1/4 tsp ground cumin: Adds that warm earthy note that ties everything together
- Toasted sesame seeds: They add such a lovely crunch and make everything look finished
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper, which saves you from scrubbing roasted bits later
- Prep the cabbage:
- Cut the cabbage into 8 wedges through the core, arrange on your sheet, and drizzle with olive oil
- Season generously:
- Sprinkle salt and pepper over both sides, using your hands to rub it in so every surface gets coated
- Roast to perfection:
- Cook for 25 to 30 minutes, flipping halfway through, until edges are deep brown and cabbage is tender when pierced
- Make the sauce:
- Whisk tahini, grated garlic, lemon juice, cumin, and salt until combined
- Thin it out:
- Gradually whisk in cold water one tablespoon at a time until the sauce becomes smooth and pourable
- Bring it together:
- Transfer cabbage to a platter, drizzle generously with tahini sauce, and sprinkle with sesame seeds and herbs
Pin it My neighbor smelled this roasting through our open kitchen window last spring and actually knocked on the door to ask what I was making. We ended up eating dinner on the back porch together, passing the platter back and forth. Food has a way of creating these small unexpected moments of connection.
Making It Your Own
Sometimes I use red cabbage instead of green, which turns the dish into something stunning and vibrant. Just know that red cabbage might need a few extra minutes in the oven to get tender. A pinch of chili flakes in the tahini sauce adds warmth that balances the creaminess beautifully.
Serving Suggestions
This works as a light main or an impressive side dish alongside roast chicken or grilled fish. I love serving it with warm pita bread for scooping up every drop of sauce. Leftovers reheat surprisingly well, though the cabbage loses some of its crisp texture.
Make Ahead Strategy
The tahini sauce keeps for weeks in the refrigerator and actually tastes better after the flavors meld. I often make a double batch to have on hand for grain bowls, roasted vegetables, or drizzling over scrambled eggs.
- Cut the cabbage wedges up to a day ahead and store them in the crisper drawer
- Roast at 425°F for the best caramelization, lower heat makes it steam instead of crisp
- Serve warm or at room temperature, making it perfect for potlucks and dinner parties
Pin it Hope this brings a little unexpected joy to your dinner table too.
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 inner layers feel tender when pierced with a fork. This typically takes 25–30 minutes at 425°F. Flipping halfway through ensures even cooking on both sides.
- → Can I make the tahini sauce ahead of time?
Yes, prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. The sauce may thicken when cold—simply whisk in a tablespoon of water to reach the desired consistency before serving.
- → What other vegetables work well with tahini sauce?
The tahini sauce pairs beautifully with roasted cauliflower, broccoli, sweet potatoes, or carrots. It also works wonderfully as a dressing for grain bowls or a dip for raw vegetables and warm pita bread.
- → Can I use red cabbage instead of green?
Red cabbage makes an excellent substitution and adds vibrant color to the dish. Keep in mind that red cabbage may require a few extra minutes of roasting time to reach the same level of tenderness as green cabbage.
- → Is this dish suitable for meal prep?
Absolutely. Roasted cabbage wedges store well for up to 4 days in the refrigerator. For best results, keep the sauce separate and drizzle just before serving. Reheat in a 350°F oven for 10 minutes to restore the crispy edges.
- → How can I add more protein to this dish?
Serve alongside chickpeas, lentils, or grilled chicken. You can also sprinkle chopped walnuts or almonds over the top, or pair with quinoa and a dollop of Greek yogurt for a more substantial meal.