📝 About This Recipe
Transform the humble cabbage into a show-stopping centerpiece with this recipe that coaxes out deep, nutty sweetness through high-heat roasting. These wedges feature charred, crispy edges and a tender, buttery interior that defies the vegetable's modest reputation. Finished with a velvety tahini drizzle and crunchy toasted nuts, it’s a sophisticated plant-forward dish that works perfectly as a hearty side or a light main course.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (about 2-3 lbs, outer leaves removed)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon-Garlic Tahini Drizzle
- 1/4 cup Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated or finely minced)
- 1 teaspoon Maple Syrup (or honey)
- 2-3 tablespoons Warm Water (to thin to desired consistency)
Garnish & Crunch
- 1/4 cup Toasted Walnuts (roughly chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
- 1 teaspoon Lemon Zest (from the juiced lemon)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven for even heat distribution.
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2
Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.
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3
Prepare the cabbage by removing any wilted or damaged outer leaves. Place the cabbage on a cutting board, stem-side down.
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4
Slice the cabbage in half vertically through the core. Cut each half into 4 equal wedges, ensuring a piece of the core remains attached to each wedge to hold the leaves together.
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5
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, salt, and black pepper to create a seasoned oil.
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6
Place the cabbage wedges on the prepared baking sheet. Using a pastry brush or your hands, generously coat all sides of each wedge with the seasoned oil.
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7
Arrange the wedges cut-side down on the tray, ensuring they aren't overcrowded to allow for proper roasting rather than steaming.
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8
Roast in the oven for 15 minutes. Carefully flip each wedge to the other cut side using tongs.
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9
Continue roasting for another 10-15 minutes, or until the edges are deeply browned and charred, and the center of the core is tender when pierced with a knife.
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10
While the cabbage roasts, prepare the sauce. In a small bowl, whisk the tahini, lemon juice, grated garlic, and maple syrup.
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11
Slowly add warm water one tablespoon at a time to the tahini mixture, whisking constantly until it reaches a smooth, pourable consistency.
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12
Remove the cabbage from the oven and let it rest for 2-3 minutes on the pan to allow the residual heat to finish softening the core.
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13
Transfer the wedges to a serving platter. Drizzle generously with the lemon-garlic tahini sauce.
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14
Garnish with toasted walnuts, fresh parsley, lemon zest, and a pinch of red chili flakes for a vibrant finish.
💡 Chef's Tips
Don't trim off the core! It is essential for keeping the wedges intact during roasting and flipping. For maximum crispiness, make sure the cabbage is completely dry after washing before applying the oil. If the cabbage is browning too quickly, loosely tent the tray with foil for the last 5 minutes of cooking. Experiment with the spices: replace paprika with cumin and coriander for a Middle Eastern flair, or use curry powder for a warm, earthy profile. Always use high-quality tahini; if it’s bitter, add an extra drop of maple syrup to balance the flavors.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Riesling to cut through the richness of the tahini. Serve alongside roasted chicken or pan-seared salmon for a complete, balanced meal. Add a scoop of cooked quinoa or farro to the plate to turn this into a hearty vegetarian main. Top with a soft-poached egg for a decadent, protein-packed brunch option. Accompany with a side of warm pita bread to soak up the extra tahini sauce.