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Crispy Roasted Cabbage Wedges with Creamy Tahini Sauce

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Golden-edged cabbage wedges roasted until crispy and caramelized, served with a rich, tangy, and creamy tahini sauce. This easy, healthy side dish is vegan, gluten-free, and perfect for any occasion.

Ingredients

Scale
  • 1 large green cabbage (about 2 lbs), outer leaves removed and cut into 8 wedges
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon kosher salt (or sea salt, to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1 tablespoon sesame seeds (for garnish, white or black)
  • 1/3 cup tahini (well-stirred)
  • 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
  • 1/4 teaspoon salt (or to taste)
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Remove tough outer leaves from cabbage. Place cabbage on its core and cut into 8 even wedges, keeping the core intact.
  3. In a large mixing bowl, toss cabbage wedges with olive oil, salt, pepper, and smoked paprika until evenly coated.
  4. Arrange wedges on the baking sheet, spacing them out. Sprinkle with sesame seeds.
  5. Roast for 20 minutes. Flip wedges gently with tongs or a spatula. Roast another 15-20 minutes until golden, crispy at the edges, and fork-tender in the center.
  6. 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. Adjust seasoning and consistency as needed.
  7. Transfer roasted cabbage wedges to a platter. Drizzle with creamy tahini sauce and garnish with extra sesame seeds, fresh herbs, or a squeeze of lemon.

Notes

For extra crispiness, pat cabbage wedges dry before oiling. Don’t overcrowd the pan to ensure roasting, not steaming. Sauce can be made ahead and stored up to 5 days. Red or savoy cabbage can be substituted. Add fresh herbs or chili flakes for variation.

Nutrition

Keywords: roasted cabbage, tahini sauce, vegan, gluten-free, healthy side dish, Mediterranean, crispy vegetables, easy recipe

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