Roasted Cabbage Wedges Tahini

Last winter, my friend Sarah kept talking about this roasted cabbage dish from her favorite restaurant, and I honestly thought she was overselling it. Then she made it for me on a random Tuesday evening, and I completely changed my mind about what cabbage could be. The wedges came out of the oven with these gorgeous charred edges, and when she poured that creamy tahini sauce over the top, something magical happened. Now it's the dish I make when I want to impress people without actually trying that hard.

I made this for my sister's birthday dinner last month, and she literally asked if there was more cabbage in the oven. Everyone was passing the platter around like it was some kind of special occasion food, which I found hilarious considering how simple it is. My dad, who usually turns his nose up at anything called healthy, went back for thirds and asked me to write down the recipe.

Ingredients

• 1 medium green cabbage: The core helps hold the wedges together while roasting, so don't remove it
• 2 tbsp olive oil: This helps the edges get crispy and browned in the high heat
• 1/2 tsp kosher salt: Essential for bringing out the natural sweetness as it roasts
• 1/4 tsp freshly ground black pepper: Adds a subtle warmth that balances the creamy tahini
• 1/3 cup tahini: Look for one that's well stirred and not bitter for the best sauce
• 1 small garlic clove: Freshly grated gives you the most flavor without any harsh chunks
• 2 tbsp fresh lemon juice: This cuts through the rich tahini and brightens everything
• 2 to 4 tbsp cold water: The secret to turning thick tahini into a pourable sauce
• 1/4 tsp ground cumin: Adds an earthy, warm note that makes the sauce taste complete
• 1/4 tsp kosher salt: For the sauce, adjust to taste once everything is whisked together

Instructions

Heat things up:

Preheat your oven to 425°F and line a baking sheet with parchment paper for easier cleanup later.

Prep the cabbage:

Cut your cabbage into 8 wedges, keeping that core intact because it acts like a little handle holding everything together.

Season generously:

Arrange the wedges on your baking sheet, drizzle with olive oil, and sprinkle with salt and pepper, using your hands to coat everything evenly.

Get that golden color:

Roast for 25 to 30 minutes, flipping halfway through, until you see those beautiful browned edges and the cabbage feels tender when pierced.

Make the magic sauce:

While cabbage roasts, whisk together tahini, garlic, lemon juice, cumin, and salt until it thickens up.

Perfect the consistency:

Gradually whisk in cold water, one tablespoon at a time, until your sauce becomes smooth and drizzle worthy.

Bring it all together:

Transfer those gorgeous roasted wedges to a serving platter and drizzle generously with your tahini sauce.

Finish with flair:

Sprinkle with sesame seeds, fresh herbs, and a pinch of smoked paprika or Aleppo pepper if you want that extra pop.

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This has become my go to dish for potlucks because it travels well and can be served warm or at room temperature. Last week I brought it to a neighborhood gathering, and three different people asked for the recipe before they even finished their first serving.

Serving Suggestions

I love serving this alongside some warm pita bread and maybe some simple rice or quinoa to make it more filling. The creamy sauce is perfect for dipping, so having something to scoop it up with feels essential. Sometimes I'll throw some chickpeas on the baking sheet during the last 15 minutes for extra protein.

Make It Your Own

Red cabbage works beautifully here and makes the dish even more stunning on the platter, though it might need a few extra minutes in the oven. I've also added sliced onions or bell peppers to the sheet pan when I wanted more variety. A sprinkle of pomegranate seeds right before serving adds this incredible burst of freshness and color.

Storage and Reheating

The roasted cabbage keeps surprisingly well in the refrigerator for up to three days, though I recommend storing the sauce separately. Reheat in a 375°F oven for about 10 minutes to recrisp those edges, because the microwave will make it sad and soggy. The tahini sauce might thicken in the fridge, but a quick whisk with a splash of water brings it right back.

• Make extra sauce because it's fantastic on grain bowls or roasted vegetables
• Try adding a pinch of red pepper flakes to the tahini for some gentle heat
• The wedges are easier to flip if you use two spatulas instead of tongs

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There's something so satisfying about turning such an inexpensive, humble vegetable into something that feels special. Every time I make this, I'm reminded that the best recipes don't need to be complicated to be extraordinary.

Questions & Answers

→ How do I get the cabbage wedges to hold their shape?

Keep the core intact when cutting—the wedge shape with the core acts as a natural binder, helping the layers stay together during roasting. Arrange wedges cut-side down initially to help them set before flipping halfway through cooking.

→ Can I make the tahini sauce ahead of time?

Absolutely. The sauce actually benefits from sitting for 30 minutes to an hour, as the flavors meld and the garlic mellows. Store it in the refrigerator and bring to room temperature before serving. If it thickens, whisk in a teaspoon of cold water to restore the creamy consistency.

→ What other vegetables work with this tahini sauce?

This versatile sauce pairs beautifully with roasted cauliflower, carrots, sweet potatoes, or Brussels sprouts. It's also excellent drizzled over grilled eggplant or used as a dressing for grain bowls and roasted vegetable salads.

→ How do I know when the cabbage is done roasting?

Look for deeply browned, caramelized edges and a tender interior when pierced with a knife. The wedges should have developed some crisped, almost charred bits at the tips—that's where the concentrated sweetness lives. The outer leaves should be slightly crispy while the inner layers remain tender.

→ Can I use red cabbage instead of green?

Yes, though red cabbage is slightly denser and may need 5-10 additional minutes of roasting time. The color transforms beautifully, turning a deep purple-brown at the edges. Note that the visual contrast with the creamy tahini sauce creates an especially striking presentation.

→ Is this dish served warm or can it be eaten cold?

It's delicious both ways. Warm, the tahini becomes irresistibly creamy and the cabbage is at its most tender. At room temperature, the flavors have a chance to mingle and the texture remains satisfying. This makes it an excellent option for meal prep, potlucks, or picnics.