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Roasted Red Cabbage wedges straight out of the oven.

Roasted Red Cabbage With Lemon Tahini Dressing

  • Author: Alana Haldan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


The roasting process elevates cabbage to new heights by bringing out the vegetable’s sweetness and creating a delightful melt-in-your-mouth texture punctuated by crispy edges. Finished here with a lemon tahini dressing, the cabbage would be a perfect canvas for any variety of sauces or dressings.



  • 1 medium red cabbage
  • ¼ cup plus 3 Tbsp olive oil, divided
  • ¼ cup lemon juice
  • ¼ cup tahini
  • ¼ tsp sea salt
  • 2 tsp finely chopped parsley


  1. Preheat oven to 450° F.
  2. Divide cabbage in half lengthwise, then slice each half into 4 equal wedges, leaving core intact to hold wedges together.
  3. Drizzle cabbage wedges with 3 Tbsp of the olive oil and rub to coat both sides.
  4. Place cabbage on a parchment-lined baking sheet and bake until crispy, about 15 minutes. Flip cabbage and continue cooking to crisp the other side, about another 15 minutes.
  5. Meanwhile, prepare the dressing. In a medium bowl, whisk together lemon juice and tahini until well combined and creamy. Slowly drizzle in the remaining ¼ cup olive oil, whisking constantly until dressing is smooth and emulsified. Add salt and stir to incorporate.
  6. To serve, sprinkle the cabbage wedges with parsley and drizzle dressing on top.