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roasted cabbage tahini

roasted cabbage tahini
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Oh, friends, let me tell you about a little magic that happens in my kitchen, especially on those busy weeknights when I feel like I'm juggling three kids, a mountain of laundry, and the eternal question of "What's for dinner?". It all started one evening when I had a lonely head of cabbage looking a bit sad in the fridge and a jar of tahini I hadn't used in ages. Inspiration struck, and what emerged from that oven changed my dinner game forever: a glorious platter of roasted cabbage tahini. It became an instant family favorite, a dish that proves simple ingredients can create the most profound flavors. My kids, even the picky middle one, devour it, and it's become my go-to for a healthy, comforting side or even a light main meal. This isn't just a recipe; it's a testament to how humble vegetables, when given a little love and the right dressing, can truly shine. I promise you, once you try this incredible roasted cabbage tahini, you'll wonder where it's been all your life. It's warming, it's nourishing, and it just feels like a hug on a plate. This easy roasted cabbage tahini recipe will soon become a staple in your home too!

Ingredients

Scale

1 medium head Green Cabbage
3–4 tablespoons Olive Oil
1 teaspoon Salt
0.5 teaspoon Black Pepper
0.25 cup Tahini
2 tablespoons Lemon Juice
1–2 cloves Garlic, minced
2–4 tablespoons Cold Water
0.25 teaspoon Red Pepper Flakes (optional)
2 tablespoons Fresh Parsley or Cilantro, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper
  2. Remove bruised outer leaves from cabbage. Cut cabbage in half through the core, then cut each half into 1-inch thick wedges, keeping the core intact
  3. Arrange cabbage wedges in a single layer on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat
  4. Roast cabbage for 20-25 minutes. Flip wedges and roast for another 15-20 minutes, or until caramelized, tender, and slightly crispy
  5. While cabbage roasts, whisk tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. Slowly add cold water, 1 tablespoon at a time, whisking constantly until smooth and pourable. Adjust seasoning and add red pepper flakes if desired
  6. Remove roasted cabbage from oven. Arrange on a serving platter, drizzle generously with tahini dressing. Garnish with fresh chopped parsley or cilantro if desired. Serve immediately

Notes

Do not crowd the baking sheet; use two if necessary to ensure proper caramelization and prevent steaming.

Keep a bit of the core attached to each cabbage wedge to help them stay together during roasting.

When making the tahini dressing, add cold water gradually, one tablespoon at a time, until it reaches a smooth, pourable consistency.

Always use freshly squeezed lemon juice for the tahini dressing for the best bright, zesty flavor.

For leftovers, store roasted cabbage and tahini dressing separately. Reheat cabbage in the oven or air fryer to maintain crispness, then drizzle with dressing.

If stored separately, the tahini dressing may thicken in the fridge; whisk in a little cold water or lemon juice to refresh.

Nutrition

Find it online: https://fabiloustaste.com/roasted-cabbage-tahini/