Roasted Cabbage With Tahini (Printable format)

Tender roasted cabbage wedges drizzled with creamy, nutty tahini sauce for an easy, healthy side or light main.

# What You’ll 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and cabbage is tender with crisped edges.
04 - 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.
05 - Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce.
06 - Sprinkle with toasted sesame seeds, chopped herbs, and a pinch of smoked paprika or Aleppo pepper if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Roasted cabbage loses all its raw bitterness and becomes this caramelized, almost meaty thing that even skeptics won't skip.
  • The tahini sauce is so good you'll find yourself making extra just to have it around for everything else.
  • It comes together in 40 minutes flat, requires minimal prep, and impresses people way more than it should.
02 -
  • If your tahini sauce breaks or gets too thick, don't panic—just whisk in a tiny bit more cold water until it's silky again, adding barely a teaspoon at a time.
  • Red cabbage takes slightly longer to get tender, so if you swap it in, add a few extra minutes and check the fork-tenderness test before you pull it out.
03 -
  • Don't skip the halfway flip—it's what gives you those caramelized, crispy edges that make this dish worth making.
  • If you have Aleppo pepper, use it instead of smoked paprika for something slightly fruity and less intense that feels more true to the Middle Eastern spirit of this dish.
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