# What You Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cut into 8 wedges with core intact
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Tahini Sauce
05 - 1/3 cup tahini (sesame seed paste)
06 - 1 small garlic clove, finely grated
07 - 2 tbsp fresh lemon juice
08 - 2-4 tbsp cold water, adjusted for desired consistency
09 - 1/4 tsp ground cumin
10 - 1/4 tsp kosher salt
→ Garnish
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh parsley or cilantro
13 - Pinch of smoked paprika or Aleppo pepper
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle evenly with olive oil, then sprinkle with kosher salt and black pepper, ensuring all sides are coated.
03 - Roast for 25-30 minutes, flipping wedges halfway through cooking. Cook until edges are golden brown and cabbage is tender with crisped edges.
04 - While cabbage roasts, whisk together tahini, grated garlic, lemon juice, cumin, and salt in a mixing bowl. Gradually whisk in cold water, 1 tbsp at a time, until sauce achieves smooth, pourable consistency.
05 - Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce. Sprinkle with toasted sesame seeds, chopped herbs, and smoked paprika or Aleppo pepper if desired. Serve warm or at room temperature.
