Crispy Roasted Cabbage Wedges Recipe – Easy Creamy Tahini Sauce

If you’ve ever walked into your kitchen and been instantly swept away by the savory aroma of something roasting—well, that’s what happens every single time I make these crispy roasted cabbage wedges with creamy tahini sauce. Picture this: golden-edged cabbage, sizzling and crackling as it caramelizes, sending out a nutty, sweet scent that’s pretty much irresistible. The first time I pulled these beauties out of the oven, I couldn’t help but pause and admire how the edges curled up just right, all crispy and inviting, while the inside stayed tender and juicy (it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special).

It all started when I was knee-high to a grasshopper, watching my grandma roast veggies on a Sunday afternoon. She taught me the magic of high-heat roasting, and I swear, cabbage was always her secret weapon. Years ago, I tried recreating her method—only to realize that a little olive oil, a sprinkle of sesame seeds, and a generous drizzle of creamy tahini sauce takes humble cabbage from ordinary to absolutely crave-worthy. Honestly, I wish I’d stumbled on this combo sooner because it’s become a staple for family gatherings, potlucks, and even cozy weeknight dinners when we’re all craving something healthy but wildly flavorful.

My family couldn’t stop sneaking wedges straight from the tray (and I can’t really blame them). The crunch, the rich, nutty sauce, the hint of lemon—every bite is pure, nostalgic comfort. Let’s face it, roasted cabbage doesn’t always top the vegetable charts, but this recipe changes everything. It’s dangerously easy, totally adaptable, and perfect for brightening up your Pinterest board or wowing your next dinner crowd. After testing it more times than I care to admit (in the name of research, of course), I can confidently say these crispy roasted cabbage wedges with creamy tahini sauce feel like a warm hug you’ll want to share—and you’re going to want to bookmark this one.

Why You’ll Love This Crispy Roasted Cabbage Wedges Recipe

Let me tell you, as someone who has roasted more veggies than I can count (and made a fair share of kitchen mistakes along the way!), these crispy roasted cabbage wedges with creamy tahini sauce have earned a permanent spot in my recipe rotation. Here’s why you’ll love them:

• Quick & Easy: Ready in under 40 minutes, with just a few simple steps. Perfect for busy weeknights or when you need a fuss-free side dish.
• Simple Ingredients: No fancy grocery runs required. Everything you need is probably already in your pantry—think cabbage, olive oil, tahini, lemon, and a few seasonings.
• Perfect for Any Occasion: These wedges are a hit at brunch, potlucks, family dinners, or even as a healthy snack. They look gorgeous on a platter and taste even better.
• Crowd-Pleaser: Trust me, even cabbage skeptics will be coming back for seconds. Kids love the crispy edges, and adults rave about the creamy tahini sauce.
• Unbelievably Delicious: The combo of roasted cabbage and rich, tangy tahini sauce is pure comfort food—crispy, creamy, and bursting with flavor.

What sets this recipe apart? First, roasting cabbage at high heat creates those crispy, caramelized edges that are honestly addictive. The creamy tahini sauce isn’t just a dip—it’s a flavor explosion, balancing nutty, tangy, and garlicky notes. I blend the sauce until silky smooth (no gritty tahini here!), and I always finish with a sprinkle of sesame seeds for crunch.

This isn’t just another roasted veggie plate—it’s my best version, perfected after countless trials (including a few overcooked batches and sauce experiments). It’s comfort food, but lighter and faster, with all the soul-soothing satisfaction you crave. Whether you want to impress guests or turn a simple dinner into something memorable, these crispy roasted cabbage wedges with creamy tahini sauce are your ticket.

What Ingredients You Will Need

This crispy roasted cabbage wedges recipe uses straightforward, wholesome ingredients to deliver bold flavor and that irresistible texture—no complicated shopping lists here. Most of these are pantry staples, and I’ll even share a few substitution tips for flexibility.

For the Roasted Cabbage Wedges:

• 1 large green cabbage (about 2 lbs/900g), outer leaves removed and cut into 8 wedges
• 3 tablespoons olive oil (extra virgin preferred, gives the best flavor)
• 1 teaspoon kosher salt (or sea salt, to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (adds subtle warmth—optional but recommended)
• 1 tablespoon sesame seeds (for garnish and extra crunch, white or black)

For the Creamy Tahini Sauce:

• 1/3 cup tahini (well-stirred; I love Soom or 365 Organic for creamy texture)
• 1 small clove garlic, finely minced or grated
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 2 tablespoons warm water (adjust for desired consistency)
• 1 tablespoon olive oil (optional, for added silkiness)
• 1/2 teaspoon ground cumin (for earthy depth)
• 1/4 teaspoon salt (or to taste)
• Pinch of cayenne pepper (optional, for a gentle kick)

Ingredient Notes & Substitutions:

• Cabbage: Green cabbage is classic, but savoy or red cabbage works too (red cabbage adds a pop of color!).
• Tahini: Make sure it’s fresh and smooth—older tahini can be bitter. Sunflower seed butter can work in a pinch for nut allergies.
• Lemon Juice: If you’re out, swap in apple cider vinegar for tang.
• Sesame Seeds: Use hemp hearts or pumpkin seeds for a nut-free topping.
• Smoked Paprika: Regular paprika or chili powder will do if you want a different vibe.
• Extra Add-ins: Sprinkle with chopped parsley, dill, or chives for freshness.

In summer, I swap in fresh herbs from the garden, and if you need a gluten-free side, this recipe is naturally gluten-free! For dairy-free, everything here is plant-based. Honestly, flexibility is part of what makes these crispy roasted cabbage wedges so perfect for every kitchen.

Equipment Needed

• Baking Sheet: A large, rimmed baking sheet is key for even roasting. If you don’t have one, use two smaller sheets and rotate halfway through.
• Keeps the cabbage from sticking and makes cleanup a breeze.
• Chef’s Knife: For slicing the cabbage into uniform wedges. I use my trusty 8-inch knife, but a serrated knife works too.
• Cutting Board: Preferably large and stable.
• Mixing Bowl: For tossing cabbage with oil and seasonings.
• Small Whisk or Fork: To blend the tahini sauce until creamy and smooth.
• Measuring Spoons/Cups: For accuracy.
• Spatula or Tongs: For flipping cabbage halfway through roasting.

If you don’t have a baking mat, parchment paper works just fine—just don’t use wax paper (trust me, I learned the hard way). For budget-friendly options, I’ve roasted cabbage directly on a well-oiled sheet pan with good results (just watch for sticking). Keep knives sharp for safe, easy wedge cutting—my grandma always said a dull knife is more dangerous than a sharp one! And if your whisk goes missing, a fork does the trick for sauce mixing.

Preparation Method

1. Preheat the Oven: Set your oven to 425°F (220°C). Position a rack in the middle. Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Slice the Cabbage: Remove any tough outer leaves. Place the cabbage on its core and cut it into 8 even wedges. Keep the core intact so the wedges hold together (they’ll roast more evenly this way).
3. Season the Wedges: In a large mixing bowl, toss the cabbage wedges with olive oil, salt, pepper, and smoked paprika. Make sure each wedge is nicely coated—don’t be shy with the oil, as it helps crisp up those edges. If you’re worried about mess, use your hands; it’s the best way to get every nook and cranny covered.
4. Arrange on Baking Sheet: Space the wedges out so they aren’t crowded. Overcrowding leads to steaming, not roasting, so if needed, use two sheets. Sprinkle with sesame seeds for crunch.
5. Roast: Slide the tray into the oven and roast for 20 minutes. Flip the wedges gently with tongs or a spatula (sometimes the edges stick a bit, so go slow). Roast another 15-20 minutes until deeply golden and crispy at the edges, and fork-tender in the center. Cabbage should smell sweet and nutty—you know it’s done when the tips look almost charred but not burnt.
6. Make Tahini Sauce: While cabbage roasts, whisk tahini, garlic, lemon juice, cumin, and salt in a small bowl. Gradually add warm water and olive oil, whisking until smooth and pourable. Taste and adjust—more lemon for tang, more water for thinner sauce. If it seizes up (gets thick and clumpy), just add more water a teaspoon at a time.
7. Serve: Transfer cabbage wedges to a platter. Drizzle generously with creamy tahini sauce, and finish with extra sesame seeds, fresh herbs, or a squeeze of lemon if you like.

Troubleshooting Tips: If your wedges aren’t crisping, check oven temp (some run cooler). Don’t overcrowd the pan. For extra browning, give a final 2-minute broil—but watch closely! If sauce is too bitter, add a touch of maple syrup or honey.

Personal Tips: I prep the sauce while the cabbage roasts to save time. If you want super-crispy results, pat cabbage wedges dry before oiling. And honestly, don’t skip the sesame seeds—they’re tiny but mighty!

Cooking Tips & Techniques

Roasting cabbage isn’t rocket science, but a few tricks can make a world of difference. Here’s what I’ve learned through (sometimes messy) experience:

• High Heat Is Your Friend: Roasting at 425°F (220°C) gives you caramelized edges without drying out the middle. Lower oven temps just don’t deliver that crispy magic.
• Don’t Crowd the Pan: Give cabbage room to breathe. If you crowd the wedges, you’ll end up with steamed, soggy veggies (been there, regretted that).
• Oil Evenly: Use your hands to rub oil into all the layers—don’t just drizzle and hope for the best. It’s a little messy but totally worth it for even browning.
• Flip Carefully: Wedges can be fragile, especially after roasting. Use tongs and a gentle touch to avoid breaking them apart.
• Tahini Sauce Consistency: Tahini sometimes thickens up or seizes. Add water slowly, whisk hard, and don’t panic—it always smooths out with patience.

Common mistakes? Not drying the cabbage well (leads to less crispiness), using old tahini (it’s bitter, trust me), or skipping the flip halfway—both sides need exposure to the hot pan. If you’re multitasking, prep your sauce and toppings while roasting. I’ve burned my fair share of cabbage tips by broiling too long, so keep an eye out if you want extra char.

For consistency, measure your oil and tahini—guessing leads to wobbly results! And if you’re prepping for a crowd, roast in batches so each wedge gets its crispy moment. These little steps make your crispy roasted cabbage wedges with creamy tahini sauce a guaranteed win, every single time.

Variations & Adaptations

One of the best things about this recipe is how easy it is to tweak. I’ve played around with flavors and methods depending on the season or who’s coming to dinner. Here are a few of my favorite spins:

• Vegan & Nut-Free: The whole recipe is already vegan, but for nut allergies, swap tahini for sunflower seed butter. It’s just as creamy and brings a unique flavor.
• Low-Carb & Keto: Cabbage is naturally low-carb. For even fewer carbs, skip the sesame seeds and use avocado oil instead of olive oil (it crisps up beautifully).
• Spicy Variation: Add a big pinch of chili flakes or drizzle with sriracha before serving for a fiery kick. Sometimes I mix a little harissa paste right into the tahini sauce for depth.
• Herb-Loaded: Toss chopped dill, parsley, or cilantro onto the wedges just before serving. In spring, I love adding fresh mint for brightness.
• Different Cooking Methods: Grilling the wedges works great in summer. Brush with oil and grill for 5 minutes per side for smokier flavor.
• Seasonal Swap: Try red cabbage for a vibrant holiday platter, or use savoy cabbage for a softer, more buttery texture.
• Personal Twist: Sometimes I add a spoonful of Greek yogurt to the tahini sauce for extra tang (not vegan, but super creamy). Or sprinkle crushed pistachios instead of sesame seeds for a nutty crunch.

Allergen swaps are easy—just check your tahini for traces of nuts if needed, or use a seed butter. Go wild with spices! This recipe is a canvas for your favorite flavors. Honestly, every time I make it, I find a new way to personalize these crispy roasted cabbage wedges with creamy tahini sauce.

Serving & Storage Suggestions

For best results, serve your crispy roasted cabbage wedges hot from the oven, drizzled with creamy tahini sauce. The texture is at its peak—crispy outside, tender inside—when fresh. I love arranging them on a big platter, sprinkled with extra sesame seeds and fresh herbs. If you’re feeling fancy, add a wedge of lemon for guests to squeeze.

Pair these wedges with grilled chicken, roasted chickpeas, or a hearty grain salad. They’re also perfect alongside falafel, pita bread, or as a star in a Mediterranean spread. A chilled glass of sparkling water with lemon, or even a crisp white wine, is a perfect beverage pairing.

To store leftovers, let the cabbage cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. The tahini sauce keeps well in a sealed jar for about 5 days—just stir before using. To reheat, place cabbage wedges on a baking sheet and warm in a 375°F (190°C) oven for 10 minutes; skip the microwave (it softens the crunch). The flavors deepen as they sit, and the cabbage soaks up even more of the savory sauce.

Pro tip: If you make a double batch of sauce, it’s fantastic drizzled over roasted potatoes or grain bowls later in the week!

Nutritional Information & Benefits

Each serving of these crispy roasted cabbage wedges with creamy tahini sauce is packed with fiber, healthy fats, and plant-based protein. A typical portion (2 wedges with sauce) contains about 140 calories, 8g fat, 4g protein, and 12g carbohydrates. Cabbage is rich in vitamin C, K, and antioxidants, supporting immune health and digestion. Tahini adds calcium, magnesium, and heart-healthy fats.

This recipe is naturally gluten-free and vegan, making it perfect for most dietary needs. Watch out for sesame allergies—swap tahini for sunflower seed butter if needed. From a wellness perspective, I love that this dish is light but filling, and leaves me feeling energized instead of weighed down. It’s a delicious way to sneak more veggies onto your plate (and honestly, who couldn’t use that?).

Conclusion

There’s just something magical about transforming a humble cabbage into a crispy, golden showstopper—especially when paired with creamy tahini sauce. This recipe is worth trying for its ease, flavor, and beautiful presentation. Don’t be afraid to riff on it and make it your own—switch up the spices, swap the sauce, or load it with fresh herbs.

Personally, I love how these crispy roasted cabbage wedges bring my family together. Every bite feels like comfort food, but lighter and brighter. I’d be thrilled to hear your favorite twists or see how you serve them—leave a comment, share your photos, or tag your own creative adaptations. Go ahead, bookmark this one for every season and occasion—you’ll come back to it again and again!

Here’s to crispy, golden veggies and creamy, dreamy sauces. Happy roasting!

FAQs

Can I use red cabbage instead of green for this recipe?

Absolutely! Red cabbage works beautifully—it adds a vibrant color and slightly sweeter flavor. Just follow the same roasting steps.

How do I keep the cabbage wedges from falling apart?

Keep the core attached when slicing the wedges. It holds everything together during roasting. Handle gently when flipping!

Can I make the tahini sauce ahead of time?

Yes, you can. Prep it up to 5 days in advance and store in an airtight jar in the fridge. Stir before serving as it may thicken.

Is this recipe gluten-free and vegan?

Yes! Every ingredient is naturally gluten-free and plant-based. Just check your tahini brand for any cross-contamination warnings if needed.

What can I serve with crispy roasted cabbage wedges?

They pair well with grilled meats, chickpea salad, grain bowls, or as a hearty side for Mediterranean meals. They’re also great as a snack on their own!

Print