Roasted Cabbage With Tahini Sauce (Printable Version)

Tender roasted cabbage with creamy, nutty tahini sauce. Vegan, gluten-free, and ready in 40 minutes for an easy weeknight side.

# 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

# Step-by-Step Guide:

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.

# Additional Tips::

01 -
  • It makes an entire head of cabbage taste like something you'd order at a trendy restaurant, not a humble weeknight side.
  • The tahini sauce is creamy and garlicky with just enough lemon to wake up your taste buds without overpowering anything.
  • You can prep it in under ten minutes and let the oven do all the real work while you clean up or make the rest of dinner.
  • It works as a light vegan main with grains or as a showstopping side that steals attention from the main course.
02 -
  • Don't skip flipping the cabbage halfway through, one side will burn and the other will stay pale and sad if you forget.
  • The tahini sauce will seize and thicken when you first add water, this is totally normal, just keep whisking and it will loosen into a silky drizzle.
  • If your tahini sauce tastes too bitter, add a pinch more salt and another squeeze of lemon, it balances the flavor instantly.
03 -
  • Use a sharp knife to cut through the cabbage core cleanly so the wedges don't fall apart when you flip them on the baking sheet.
  • Taste your tahini before making the sauce, some brands are more bitter than others and you may need extra lemon juice or a pinch of maple syrup to balance it out.
  • If you want the cabbage extra caramelized, broil it for the last two minutes of cooking but watch it closely so it doesn't burn.
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