Charred cabbage wedges are roasted on a sheet pan until the edges are deeply caramelized, crisp, and smoky, while the centers become tender, sweet, and almost buttery. A bright lemon tahini sauce adds creamy richness, and black sesame seeds bring a final layer of crunch. This easy roasted cabbage recipe is simple, affordable, and full of texture.
This sheet pan charred cabbage recipe is a great way to turn an everyday head of green cabbage into a satisfying side dish. Roasting cabbage at high heat brings out its natural sweetness, and the slightly blackened edges add the kind of savory depth that makes the dish feel much more special than the ingredient list suggests.
The lemon tahini sauce is creamy, nutty, and tangy, which balances the richness of the roasted cabbage beautifully. Serve these roasted cabbage wedges as a side dish, use them as the base for grain bowls, or pair them with roasted vegetables or protein for a simple meal.
Ingredients you’ll need
- Green cabbage: Choose a head of cabbage that feels heavy for its size. A dense cabbage with tightly packed leaves will roast best, becoming tender in the middle while the edges char and crisp.
- Olive oil: Olive oil helps the cabbage brown, caramelize, and develop crisp edges in the oven.
- Kosher salt: Salt seasons the cabbage and draws out its natural sweetness as it roasts.
- Tahini: Tahini gives the sauce its creamy texture and nutty sesame flavor.
- Fresh lemon juice: Lemon juice brightens the sauce and keeps the dish from feeling heavy.
- Garlic: Smashed garlic cloves add a sharp, savory note to the tahini sauce.
- Black sesame seeds: These add crunch and reinforce the sesame flavor. Regular sesame seeds can also be used.
Exact measurements are listed in the recipe card below.
How to make charred cabbage
Step 1: Slice and season the cabbage
Preheat the oven to 425°F. Keep the stem intact and cut the cabbage into wedges about 1 inch thick. The stem helps each wedge hold together while roasting and makes the pieces easier to flip.
Arrange the cabbage wedges on one or two sheet pans, depending on the size of the cabbage. Drizzle with olive oil and season with kosher salt. Rub the oil and salt into one side of the cabbage, then flip the wedges and repeat on the other side. Keep the wedges fairly close together on the pan so they soften properly as they roast.
Step 2: Roast the cabbage
Place the sheet pans on the bottom and middle racks of the oven. Roast for about 20 minutes, then flip the cabbage wedges and rotate the pans so the one on the middle rack moves to the bottom and the bottom pan moves to the middle.
Continue roasting, flipping the cabbage every 15 minutes or so, until the centers are tender and the edges are charred, crisp, and caramelized. Depending on the cabbage and the type of sheet pan you use, the total roasting time may be close to 1 hour.
Step 3: Make the tahini sauce and serve
While the cabbage roasts, make the tahini sauce. Add tahini, fresh lemon juice, water, smashed garlic cloves, and a pinch of salt to a mixing bowl. Whisk until smooth. The mixture may look separated or curdled at first, but it will come together as you keep whisking.
The finished sauce should be pourable, similar to the consistency of honey. If it is too thick, whisk in a little more water. Remove the charred cabbage from the oven, drizzle with tahini sauce, sprinkle with black sesame seeds, and serve immediately.
Expert tips
- Pack the cabbage closely on the sheet pan: This may seem unusual because many roasted vegetables need space to brown. Cabbage is different. The wedges need some steam to soften the leaves and create a sweet, tender center. They will still caramelize and char around the edges.
- Use a dark sheet pan if possible: Darker pans heat more aggressively and help the cabbage char faster. Very shiny silver pans may take longer and may not create the same level of caramelization. Do not use parchment paper.
- Keep the stem attached: The stem holds the wedges together, making them easier to turn during roasting.
- Serve right away: Charred cabbage has the best contrast of crisp edges and tender centers when it comes straight from the oven.
- Make a smaller batch if needed: If your cabbage is very large, you can roast only half and save the remaining uncooked cabbage for another use.
- Use it beyond a side dish: These roasted cabbage wedges can work as a flavorful base for bowls in place of rice or grains. Add roasted vegetables, protein, and extra tahini sauce.
More cabbage recipes
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Stovetop Apple Cider Braised Pork Shoulder with Cabbage
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Irish Colcannon Mashed Potatoes with Cabbage and Kale
Debra’s Details: Amazing texture, simple, affordable!
- The texture is both tender and crisp, with soft roasted centers and charred edges.
- The recipe uses simple ingredients and easy preparation.
- Cabbage is budget-friendly and can feed several people.
- The tahini sauce adds creaminess without making the dish complicated.
Recipe
Sheet Pan Charred Cabbage with Tahini Sauce
Equipment
- Chef’s knife
- Cutting board
- Sheet pan
- Mixing bowl
Ingredients
- 1 head of cabbage (about 3 pounds)
- 3 tablespoons olive oil
- ½ teaspoon kosher salt (plus more for the sauce)
- 3½ tablespoons tahini
- 1½ tablespoons freshly squeezed lemon juice
- 2 tablespoons water (plus more if needed)
- 2 garlic cloves
- 1 teaspoon black sesame seeds
Instructions
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Preheat the oven to 425°F. Leaving the stem intact, cut the cabbage into wedges about 1 inch thick. Divide the wedges between two sheet pans, or use one pan if the cabbage is small.
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Drizzle the cabbage with half of the olive oil and season with half of the salt. Rub the oil and salt into the wedges, then flip them and repeat with the remaining oil and salt. Arrange the wedges fairly close together.
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Place the sheet pans on the bottom and middle oven racks. Roast for about 20 minutes, then flip the cabbage and rotate the pans.
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Continue roasting, flipping the cabbage every 15 minutes, until the centers are tender and the edges are charred and caramelized. The total cook time may be close to 1 hour.
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While the cabbage cooks, whisk together tahini, lemon juice, water, smashed garlic cloves, and a pinch of salt. Keep whisking until smooth. Add a little more water if the sauce is too thick.
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Remove the cabbage from the oven. Drizzle with tahini sauce, sprinkle with black sesame seeds, and serve immediately.
Notes
- Keep the stem intact: It helps the cabbage wedges stay together and makes them easier to flip.
- Do not spread the cabbage too far apart: A little steam helps soften the leaves while the exposed edges still caramelize.
- Use a dark sheet pan for best browning: A darker pan helps the cabbage char more quickly. Avoid parchment paper for this recipe.
- Serve immediately: The cabbage has the best texture when the edges are still crisp from the oven.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.