Roasted Cabbage Wedges

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These roasted cabbage wedges are an easy vegan side dish that you can also serve as a vegan side dish or a main dish with lentils or grains. While the cabbage roasts in the oven, you make a quick no-cook tahini sauce.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Mediterranean / Asian

Servings:

Author: Paige Adams

Ingredients

For cabbage

1 head green cabbage
2 tablespoons olive oil plus more for greasing pan
1 tablespoon rice vinegar
Kosher salt and black pepper

For tahini sauce

1 garlic clove
1/3 cup tahini
1/3 cup parsley leaves
3 scallions, thinly sliced
1 tablespoon low-sodium soy sauce
1 lemon
Pinch of kosher salt
1/4 teaspoon black pepper
2-3 tablespoons water

For serving

1 tablespoon sesame seeds
1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F. Lightly grease a sheet pan with olive oil.
Tear the wilted outer leaves off the cabbage. With the cabbage stem side down, cut it in half. Then cut each of those halves into 4 wedges, so you end up with 8 cabbage wedges.
In a small bowl, whisk 2 tablespoons olive oil and 1 tablespoon rice vinegar.
Put the wedges on the sheet pan in a single layer without touching or overlapping. Brush the cabbage all over with the oil-vinegar mixture and sprinkle with salt and pepper.
Roast the cabbage for 20-25 minutes until browned in spots and caramelized at the edges, flipping over halfway through roasting.
For the tahini sauce, puree the garlic, tahini, parsley leaves, scallions, soy sauce, lemon juice, pinch of salt, 1/4 teaspoon pepper and water in a food processor or blender until combined and smooth. It should have a thick, but slowly pourable/spoonable consistency. Add a little more water as needed.
Arrange the cabbage on a serving platter. Drizzle with the tahini sauce and sprinkle with sesame seeds and chopped parsley.

Notes

You can make this recipe with red cabbage instead of green cabbage.

If you don't have rice vinegar, you can substitute with white wine vinegar.

If your cabbage head is large, you may need whisk more of the olive oil-rice vinegar mixture to brush on the wedges. Also, you might have to use a second sheet pan. If you do, rotate the baking sheets halfway through roasting when you flip over the cabbage.

Store leftovers in an airtight container in the refrigerator up to 2 days. Keep the sauce in a separate jar. The cabbage will lose some of its crispy edges. I like chopping it and mixing it into a salad with other greens and leftover vegetables and grains.

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