Roasted Cabbage Wedges (with Tahini and Chili Crisp)

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Roasted Cabbage Wedges (with Tahini and Chili Crisp)

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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Side Dish

Cuisine: Seasonal

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

For the Cabbage

1 Small/medium green cabbage - I recommend Savoy
3 tbsp Olive oil
1 tsp Kosher salt
½ tsp Black pepper

For the Tahini Sauce

¼ cup Tahini
3 tbsp Lemon juice
1 Garlic clove (minced)
¼ tsp Salt
3-4 tbsp Cold water - Just enough to make sure the sauce has a slightly runny consistency

To Finish

2-3 tbsp 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

Refer to the post above if you need step-by-step recipe photos.

Key Ingredient 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.

Tips for Success:

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