Crisp roasted cabbage with tahini yogurt sauce makes for the most flavorful side dish to any meal.
Roasted Cabbage with Tahini Yogurt
A coupe of years ago I share a roasted cabbage with maple tahini sauce and it has easily been in my top 3 veggie recipes ever since. Roasting the cabbage adds such delicious flavor, and tasted the best with some type of dipping sauce to drizzle over the top.
This roasted cabbage with tahini yogurt sauce is bursting with fresh flavors, and makes for the easiest side dish to any meal.
I love a good veggie side dish since I’m always looking for new and delicious ways to eat more vegetables. This roasted cabbage is a must try recipe if you’re looking for something simple, delicious, and full of nutrients.
How to make Roasted Cabbage
- Slice the cabbage into small wedges
- Brush each piece with a seasoned olive oil with garlic powder, salt & pepper
- Roast on 400 F for about 30-35 minutes
- Blend together the tahini yogurt sauce until smooth
- Drizzle it over the cabbage when ready to serve
I love to garnish this dish with fresh herbs and sesame seeds.
Roasted cabbage is the perfect side dish to baked salmon or grilled chicken. Try it with my Slow Roasted Sumac Salmon and a side of Pearl Couscous Salad for the ideal dinner combination.
You guys are going to love this easy recipe! It’ll be a new staple in your dinner rotation. Be sure to check out some of my other favorite veggie recipes below!
Other veggie recipes you’ll love:
Za’atar Roasted Cauliflower
Chili Peanut Roasted Brussels Sprouts
Maple Dijon Roasted Carrots
Roasted Cabbage with Tahini Yogurt
Ingredients
- 1 head red cabbage
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Fresh parsley and sesame seeds, to top
Tahini yogurt sauce
- 1/3 cup greek yogurt
- 3 tbsp tahini
- 1 clove garlic
- 1 tbsp lemon juice
- 1/8 tsp cumin
- Salt to taste
- 1 -2 tbsp of water, if needed
Directions
- Preheat the oven to 400 F
- Cut off the stem of the cabbage then slice it into small wedges
- In a small bowl, whisk together the olive oil, garlic powder, salt & pepper. Brush the seasoned oil over each piece of cabbage. Drizzle any leftover oil over the top.
- Roast the cabbage for 20 minutes, flip each piece then bake for another 10 minutes. Set it under the broiler for 1-2 minutes at the end.
- While that roasts, prepare the tahini yogurt sauce by adding all of the ingredients to a blender until smooth. If needed, add 1-2 tbsp of water if the sauce is too thick. If it’s too thin, add another tbsp of tahini
- Once the cabbage is ready, transfer it to your serving plate and garnish with the tahini sauce, chopped parsley and sesame seeds.
Very easy and delicious way to use up a head of purple cabbage I had purchased with the best of intentions and a tin of open tahini.
Thank you, Marisa!