Crispy Roasted Cabbage Wedges (with Dukkah and Tahini)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 people (or more)
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Calories
568 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Crispy Roasted Cabbage Wedges (with Dukkah and Tahini)
Description
Crispy Roasted Cabbage Wedges (with Dukkah and Tahini) showcase green cabbage cut into sizable wedges brushed with Italian extra virgin olive oil and seasoned with kosher salt and black pepper. Roasting at 450°F for about 35 to 40 minutes softens the cabbage while creating charred, crispy spots that add texture contrast. The addition of dukkah—a seasoned nut and seed mixture—sprinkled atop enhances the earthiness and adds crunch. Drizzling tahini sauce brings in a creamy, slightly tangy finish that balances the roasted flavors.
The roasting process uses a preheated sheet pan to ensure even heat and help develop crispness on the wedge surfaces. Serving this dish garnished with the dukkah and tahini transforms simple cabbage into a sophisticated accompaniment perfect alongside grilled meats or grains. It also offers a straightforward way to elevate a vegetable side using basic ingredients and straightforward techniques.
Prepare the dukkah and tahini sauce ahead if desired; tahini sauce can be stored refrigerated for up to a week and dukkah up to two weeks. Just thin the tahini if it thickens before serving. This makes the recipe convenient to incorporate into meals with minimal day-of effort.
Ingredients
- 1 head green cabbage large, cut into 8 wedges
- extra virgin olive oil I used Italian Nocellara EVOO for this one
- salt kosher salt
- black pepper kosher salt
For serving (optional)
- 1 tahini for serving, use this recipe, recipe
- 1 dukkah for serving, use this recipe, recipe
Instructions
- Preheat the oven to 450 degrees F. Arrange a rack in the middle.
- Put a large sheet pan and put a large sheet pan in to heat.
- Brush the cabbage wedges with olive oil on both sides, and season with kosher salt and black pepper.
- Carefully remove the hot sheet pan from the oven and arrange the cabbage wedges on it in one single layer.
- Roast on the center rack of your heated oven for about 20 minutes, then carefully turn the wedges over and return back to the oven. Roast for another 15 to 20 minutes or until he cabbage has softened and charred in some parts.
- While the cabbage is roasting, prepare the dukkah and tahini sauce.
- When the cabbage is ready, finish it with a good sprinkle of dukkah and a drizzle of tahini sauce to serve.
Notes
- Brush cabbage wedges thoroughly with olive oil to promote even roasting and browning.
- Preheat the baking sheet in the oven before adding cabbage to help create crisp edges.
- Prepare dukkah and tahini sauce in advance; tahini can store up to one week refrigerated, dukkah up to two weeks in an airtight container.
- Thin the tahini sauce with lime juice or water if it becomes too thick before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (or more)
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 56.8kcal | 3% |
| Carbohydrates | 13.2g | 4% |
| Protein | 2.9g | 6% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 331.5mg | 14% |
| Potassium | 386mg | 8% |
| Fiber | 5.7g | 23% |
| Sugar | 7.3g | 15% |
| Vitamin A | 222.5IU | 4% |
| Vitamin C | 83.1mg | 92% |
| Calcium | 91mg | 9% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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