My Roasted Cabbage Wedges are crispy around the edges, tender in the middle, and packed with incredible flavor. They are a little savory, a little sweet, a little spicy and definitely delicious. Finished with a creamy tahini sauce and spicy chili crisp, this easy side dish is perfect for weeknight dinners, holiday meals, or whenever you’re looking for a new way to enjoy cabbage.
A perfect Side Dish to complement one of my Mediterranean Mains, but especially Harissa Honey Chicken, Braised Chuck Roast or Middle Eastern Pulled Lamb.
Roasted Cabbage Wedges: Recipe at a Glance
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 People
Calories*
242 kcal
Difficulty
Easy
Main Ingredients
Green cabbage, tahini, chili crisp, lemon, garlic, olive oil, parsley, and sesame seeds.
Technique
Slicing and roasting cabbage, making a creamy tahini sauce, and dressing the final dish.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Super easy to make. With just a handful of pantry staples and very little prep, the oven does almost all the work while the cabbage develops beautiful crispy edges.
- They pair with almost anything. Creamy tahini and spicy chili crisp complement everything from grilled meats and roasted chicken to fish, grain bowls, and hearty vegetarian meals.
- Tested and Reliable. Groceries are expensive! All my Side Dish Recipes are tested by me, my team or recipe testers before posting.
Ingredients
Nothing overly fancy needed for this oven-roasted cabbage recipe. You probably have most of these ingredients in your fridge and pantry right now. Here is what you will need:
- Green Cabbage: Savoy cabbage is my favorite because its crinkled leaves become extra crispy, but regular green cabbage works beautifully too. I don’t recommend using purple or red cabbage here. The color will bleed and the dish will look like a mess. Save that purple cabbage and make my Purple Cabbage Slaw with Apples and Walnuts instead. For more green cabbage recipes, try my No Mayo Coleslaw with Lemon Sumac Dressing.
- Tahini: The creamy base for the sauce. Use a smooth, good-quality tahini. Tahini tends to stiffen up and separate as it sits, so make sure to give it a good mix before using. I love using tahini in both sweet and savory applications. Try my Steak Caesar Salad with Tahini Dressing, Kale Chickpea Salad with Lemon Tahini Dressing or even my Strawberry Rhubarb Crisp with Tahini Topping.
- Cold water: As you mix the tahini with lemon juice, it will stiffen up. The water helps bring it back to a smooth, pourable consistency.
- Chili Crisp: I love adding chili crisp to this recipe. I think it balances the creaminess of the tahini sauce perfectly. Also adds crunch. Jarred chili crisp is perfectly fine to use here. Use more or less depending on your spice preference. You can also use my Salsa Macha recipe for a Mexican spin on this recipe.
- Toasted Sesame Seeds: Add nutty flavor and a little crunch. Reinforces the tahini flavor. It all just works so nicely together.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Roasted Cabbage Wedges Recipe
Step 1. Preheat and Prep the Head of Cabbage. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Remove the tough outer leaves from the cabbage. Slice it into thick wedges, leaving the core attached so each wedge stays together while roasting.
Step 2. Season. Arrange the cabbage wedges cut side down in a single layer on the prepared baking sheet. Brush all sides with olive oil and season generously with kosher salt and black pepper.
Step 3. Roast. Roast for 30 to 35 minutes, flipping the wedges halfway through, until the edges are deeply golden and crisp. Test the thickest part with a knife. It should slide in easily with very little resistance. Note: The cooking time will vary depending on the size of the cabbage, so adjust accordingly.
Step 4. Make the Tahini Sauce. While the cabbage roasts, whisk together the tahini, fresh lemon juice, grated garlic, salt, and enough cold water to create a smooth, creamy, pourable sauce. If it feels too thick, simply whisk in another tablespoon of water.
Step 5. Dress with Tahini Sauce. Spread a generous layer of tahini sauce onto a serving platter. Arrange the roasted cabbage wedges on top, and drizzle with more tahini sauce.
Step 6. Add Chili Crisp and Garnish. Spoon over the chili crisp, and finish with chopped parsley, toasted sesame seeds, and fresh lemon wedges.
Pairing and Menu Ideas
These roasted cabbage wedges are surprisingly versatile and pair well with a wide variety of meals. I think they work well as a side with many of my Mediterranean Main Dishes and Grilling Recipes. But, specifically with my Harissa Honey Chicken, Braised Chuck Roast, Middle Eastern Pulled Lamb, Za’atar Chicken Thighs, or Marinated Greek Lamb Chops.
They would also work nicely with seafood. Pair the cabbage wedges with my Baked Mediterranean Salmon (with Paprika, Garlic and Lemon), Baked Cod in Puttanesca Sauce, Grilled Mediterranean Salmon Kabobs or Grilled Shrimp Skewers (with Garlic, Lemon and Old Bay).
For a fully vegetarian meal, pair them with my Spanakopita (Greek Spinach Pie), Tiropita (Greek Cheese Pie), or Tomato and Cheese Pie.
Expert Tips
- Keep the core intact when cutting the cabbage. It helps the wedges stay together throughout roasting.
- Cut the wedges into similar sizes so they cook evenly. A whole cabbage head should be cut into 6 or 8 pieces. Quarter-pieces will take a long time to cook. In my experience, they will burn on the outside and still be hard and raw in the center.
- Don’t overcrowd the baking sheet. Leaving space between each wedge allows moisture to evaporate so the cabbage caramelizes instead of steaming.
- Roast until the edges are deeply browned. Don’t be afraid of dark caramelization. That’s where the best flavor develops.
- Flip the wedges halfway through roasting for even browning on both cut sides.
- If your tahini sauce seizes when you add the lemon juice, don’t worry. Continue whisking while gradually adding cold water and it will become silky smooth.
- For even crispier cabbage, preheat your baking sheet in the oven before adding the wedges. This jump-starts caramelization the moment the cabbage hits the pan.
- Finish with an extra squeeze of fresh lemon just before serving to brighten all the rich, roasted flavors.
- Other Optional Additions: grated Parmesan cheese, red pepper flakes, or Dijon mustard (to the tahini sauce).
Roasted Cabbage Wedges Recipe FAQs
Yes! Roast the cabbage and prepare the tahini sauce separately up to one day in advance. Reheat the cabbage in a 400°F oven for about 8–10 minutes until warmed through and crisp again before assembling.
Store leftover roasted cabbage wedges in an airtight container in the refrigerator for up to 3 days. Store any extra tahini sauce separately.
Yes, although the texture will soften after thawing. Freeze the roasted cabbage for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven. I recommend making the tahini sauce fresh rather than freezing it.
Savoy cabbage is my top choice because its tender, crinkled leaves become wonderfully crisp while staying soft inside. Regular green cabbage is more widely available and works just as well.
Other Side Dishes
Snacks & Mezze
Snacks & Mezze
Snacks & Mezze
Salads
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Roasted Cabbage Wedges (with Tahini and Chili Crisp)
Ingredients
For the Cabbage
- 1 Small/medium green cabbage – I recommend Savoy
- 3 tablespoon Olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
For the Tahini Sauce
- ¼ cup Tahini
- 3 tablespoon Lemon juice
- 1 Garlic clove (minced)
- ¼ teaspoon Salt
- 3-4 tablespoon Cold water – Just enough to make sure the sauce has a slightly runny consistency
To Finish
- 2-3 tablespoon Chili crisp
- Chopped parsley
- Toasted sesame seeds
- Lemon wedges
Instructions
- Preheat and Prep the Head of Cabbage. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Remove the tough outer leaves from the cabbage. Slice it into thick wedges, leaving the core attached so each wedge stays together while roasting.
- Season. Arrange the cabbage wedges cut side down in a single layer on the prepared baking sheet. Brush all sides with olive oil and season generously with kosher salt and black pepper.
- Roast. Roast for 30 to 35 minutes, flipping the wedges halfway through, until the edges are deeply golden and crisp. Test the thickest part with a knife. It should slide in easily with very little resistance. Note: The cooking time will vary depending on the size of the cabbage, so adjust accordingly.
- Make the Tahini Sauce. While the cabbage roasts, whisk together the tahini, fresh lemon juice, grated garlic, salt, and enough cold water to create a smooth, creamy, pourable sauce. If it feels too thick, simply whisk in another tablespoon of water.
- Dress with Tahini Sauce. Spread a generous layer of tahini sauce onto a serving platter. Arrange the roasted cabbage wedges on top, and drizzle with more tahini sauce.
- Add Chili Crisp and Garnish. Spoon over the chili crisp, and finish with chopped parsley, toasted sesame seeds, and fresh lemon wedges.
Notes
- Green Cabbage: Savoy cabbage is my favorite because its crinkled leaves become extra crispy, but regular green cabbage works beautifully too. I don’t recommend using purple or red cabbage here. The color will bleed and the dish will look like a mess.
- Tahini: The creamy base for the sauce. Use a smooth, good-quality tahini. Tahini tends to stiffen up and separate as it sits, so make sure to give it a good mix before using.
- Cold water: As you mix the tahini with lemon juice, it will stiffen up. The water helps bring it back to a smooth, pourable consistency.
- Chili Crisp: I love adding chili crisp to this recipe. I think it balances the creaminess of the tahini sauce perfectly. Also adds crunch. Jarred chili crisp is perfectly fine to use here.
- Keep the core intact when cutting the cabbage. It helps the wedges stay together throughout roasting.
- Cut the wedges into similar sizes so they cook evenly. A whole cabbage head should be cut into 6 or 8 pieces. Quarter-pieces will take a long time to cook. In my experience, they will burn on the outside and still be hard and raw in the center.
- Don’t overcrowd the baking sheet. Leaving space between each wedge allows moisture to evaporate so the cabbage caramelizes instead of steaming.
- Roast until the edges are deeply browned. Don’t be afraid of dark caramelization. That’s where the best flavor develops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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