Save I stumbled on this combination during a dinner party emergency when my planned side dish went wrong. A humble head of cabbage was sitting on my counter, and I decided to roast it with whatever I had on hand. The tahini sauce was an afterthought, something I'd whipped up for a different recipe earlier that week. When I brought those caramelized wedges to the table, everyone went quiet.
My sister still talks about that night whenever cabbage comes up in conversation. She's not even someone who particularly liked vegetables before, but she asked for the recipe before she left. What's funny is that I made it up as I went along, which is usually how my best discoveries happen in the kitchen anyway.
Ingredients
- 1 medium green cabbage: The core holds everything together, so don't remove it when cutting into wedges
- 2 tbsp olive oil: Helps the edges get those irresistible crispy browned bits
- 1/2 tsp kosher salt: Essential to draw out moisture and concentrate flavor
- 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference here
- 1/3 cup tahini: The sesame paste thickens dramatically when water hits it, which is totally normal
- 1 small garlic clove: Grating it prevents any harsh chunks in the smooth sauce
- 2 tbsp fresh lemon juice: Brightens the rich tahini perfectly
- 2-4 tbsp cold water: Add gradually until the sauce reaches a pourable consistency
- 1/4 tsp ground cumin: Adds earthy warmth that complements the roasted sweetness
- 1/4 tsp kosher salt: For the sauce, adjust to taste after whisking
- Optional garnishes: Toasted sesame seeds add crunch, herbs bring freshness, a pinch of smoked paprika provides a gorgeous color contrast
Instructions
- Preheat your oven:
- Crank it to 425°F and line a baking sheet with parchment paper for easy cleanup
- Prep the cabbage:
- Cut the head into 8 wedges, leaving the core intact to hold each wedge together while roasting
- Season generously:
- Arrange wedges on the sheet, drizzle with olive oil, and sprinkle with salt and pepper on both sides
- Roast until golden:
- Cook for 25 to 30 minutes, flipping halfway through, until edges are deeply browned and the cabbage is tender
- Whisk the sauce:
- Combine tahini, garlic, lemon juice, cumin, and salt in a bowl, then gradually whisk in cold water one tablespoon at a time until smooth and pourable
- Assemble and serve:
- Transfer cabbage to a platter, drizzle generously with sauce, and finish with any desired garnishes
Save This dish has become my go to for potlucks because it travels well and can be served warm or at room temperature. Plus, people always assume it took way more effort than it actually did.
Making It Ahead
You can roast the cabbage wedges up to a day in advance and reheat them in a 350°F oven until warmed through. The tahini sauce keeps beautifully in the refrigerator for up to a week, just give it a good whisk before serving since it may thicken in the cold.
Serving Suggestions
I love serving this alongside grilled meats or as part of a mezze spread with hummus and warm pita. For a light dinner, it's surprisingly satisfying on its own with some crusty bread to soak up the extra sauce.
Variations To Try
Red cabbage works beautifully here and creates a stunning presentation on the platter. The cooking time might increase slightly since red cabbage tends to be denser. You can also add a pinch of red pepper flakes to the tahini sauce if you enjoy some heat.
- Top with pomegranate seeds for a burst of tart sweetness
- Swap parsley for fresh dill or mint
- Add crumbled feta on top for extra richness
Save There's something deeply satisfying about turning such an humble ingredient into something so special. Hope this finds its way into your regular rotation too.
Recipe FAQ
- → How do I get the cabbage wedges to roast evenly without falling apart?
Keep the core intact when cutting the cabbage into wedges—this natural structure holds the layers together during roasting. Arrange wedges cut-side down on the baking sheet and flip carefully halfway through cooking for even browning on both sides.
- → Why does my tahini sauce sometimes seize up and become thick?
Tahini naturally thickens when first mixed with acidic ingredients like lemon juice. This is normal—just gradually whisk in cold water one tablespoon at a time until the sauce transforms into a smooth, pourable consistency. The sauce will continue to thin as you whisk.
- → Can I prepare the tahini sauce in advance?
Absolutely. The tahini sauce can be made up to three days ahead and stored in an airtight container in the refrigerator. It may thicken slightly when chilled—simply whisk in a splash of water to restore the desired consistency before serving.
- → What other vegetables work well with this tahini dressing?
The versatile tahini sauce pairs beautifully with roasted cauliflower, carrots, sweet potatoes, or eggplant. It's also excellent drizzled over grain bowls, used as a dip for crudités, or spooned over grilled meats and fish.
- → How can I add more protein to make this a complete meal?
Serve alongside chickpeas, lentils, or quinoa for plant-based protein. The cabbage also pairs wonderfully with grilled chicken, lamb, or fish. A sprinkle of chopped walnuts or pine nuts adds both protein and pleasant crunch.