Roasted Cabbage With Tahini

The first time I served roasted cabbage to dinner guests, I watched their eyebrows go up with polite skepticism. By the time they reached for seconds, those same eyebrows were raised in genuine surprise, and someone actually asked for the recipe. Cabbage becomes something entirely different in the oven—sweet, nutty, with edges that catch and crisp like little caramelized gifts.

I discovered this combination during a week when I was trying to use up everything in my refrigerator before grocery shopping. The cabbage had been sitting there for days, looking a bit sad and neglected, but roasting it completely revived its spirit. Now I keep tahini stocked specifically for those nights when I need to turn ordinary ingredients into something memorable.

Ingredients

• 1 medium green cabbage: The core holds the wedges together during roasting, so dont remove it—its the secret to getting those beautiful charred edges without everything falling apart
• 2 tbsp olive oil: This helps the cabbage caramelize properly, creating those sweet crispy bits that make roasting worthwhile
• 1/2 tsp kosher salt: Cabbage needs enough salt to bring out its natural sweetness, especially since its such a mild vegetable
• 1/3 cup tahini: The nutty creaminess balances the slight bitterness that can develop in roasted cabbage
• 2 tbsp fresh lemon juice: Brightens the whole dish and cuts through the richness of the tahini
• 1/4 tsp ground cumin: Adds earthy warmth that hints at Middle Eastern flavors without overwhelming the delicate cabbage

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Get your oven hot:

Preheat to 425°F and line a baking sheet with parchment paper—this temperature is high enough to create those crispy edges we are after

Prep the cabbage:

Cut the cabbage into 8 wedges, leaving the core intact so each piece holds together beautifully while roasting

Season and arrange:

Place wedges on your baking sheet, drizzle with olive oil, and sprinkle with salt and pepper, making sure to coat both sides

Roast until golden:

Cook for 25 to 30 minutes, flipping halfway through, until the edges are deeply browned and the cabbage feels tender when pierced with a fork

Whisk the sauce:

Combine tahini, grated garlic, lemon juice, cumin, and salt, then gradually whisk in cold water until smooth and pourable

Finish and serve:

Arrange the roasted cabbage on a platter, drizzle generously with tahini sauce, and scatter with sesame seeds, herbs, and a pinch of smoked paprika if you like

Save

My sister-in-law, who claims to hate cabbage, ate three servings at our last family dinner and then texted me the next morning asking if she could come over just for the leftovers. Thats when I knew this recipe had officially earned its place in the regular rotation.

Choosing The Right Cabbage

I have learned that heavier heads of cabbage tend to be sweeter and more tightly packed, which means they hold their shape better during roasting. If the outer leaves look tired, just peel them away—what is inside will still be perfect, especially since roasting brings out the best in whatever you have.

Making The Sauce Your Own

Sometimes I add a tiny splash of maple syrup to the tahini sauce if the cabbage seems particularly bitter that day. Its subtle, but it rounds everything out in the most lovely way. You can also thin the sauce with a little more water if you prefer it drizzle consistency versus something thicker.

Serving Suggestions

This dish works beautifully alongside grilled meats or as part of a mezze spread with hummus and warm pita. I have also topped it with roasted chickpeas for added protein and crunch, making it substantial enough for a light dinner on its own.

• Try red cabbage for a dramatic presentation, though it may need a few extra minutes
• Pomegranate molasses thinned into the tahini sauce adds incredible depth
• This is just as good at room temperature, making it perfect for potlucks

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

Some of the best recipes come from the simplest ingredients treated with a little respect. This cabbage has taught me that transformation is always possible, in the kitchen and elsewhere.

Recipe Questions & Answers

→ How do I cut cabbage for roasting?

Slice the whole head into 8 equal wedges, keeping the core intact to hold each wedge together during roasting. This prevents layers from separating and ensures even cooking.

→ Can I make the tahini sauce ahead?

Yes, whisk together the sauce components and refrigerate for up to 5 days. The sauce will thicken in the fridge—simply thin with additional water and stir well before serving.

→ Why is my tahini sauce bitter?

Some tahini brands have naturally bitter notes. Balance this by adding extra lemon juice or a touch of maple syrup. Toasting raw tahini lightly before using can also mellow bitterness.

→ What goes well with roasted cabbage?

Pair alongside grilled chicken, lamb kebabs, or fish. Serve over rice or quinoa for a complete meal, or stuff into pita with extra sauce for a satisfying vegetarian wrap.

→ Can I use red cabbage instead?

Absolutely—red cabbage works beautifully and adds vibrant color. Note that it may require 5–10 minutes longer to become tender, and the final dish will have a slightly earthier flavor.