Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

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Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

There are two things that I will never tire of when it comes to food. The first is roasting. It quite literally is my favorite preparation for most veggies, bringing out their inherent sweetness and an unmatched level of comforting flavor. Second, I absolutely adore tahini. I want to put it on everything. Always.

Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

Cabbage, now that’s a food I haven’t always been such a huge fan of. Admittedly, I used to hate the stuff. If you ask me, steamed cabbage gives this delicious, nutrient-dense veggie a very bad name. But times have changed, I love cabbage these days. Big fan. I like it in sauerkraut, that stuff has become a huge part of my every day. I also really love cabbage in a good homemade spicy slaw. But roast cabbage, this stuff is a total game changer, especially for those who swear they don’t like it.

Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

I wouldn’t say that it needs the tahini, need is a strong word, but it makes something incredible, even better. You have to trust me on that. I almost always have toasted sprouted pepitas (hulled pumpkin seeds) on hand, they take this dish over the top.

Cabbage is abundant this time of year and roasted cabbage wedges are one of the easiest and tastiest ways to get a ton of this delicious veggie into your face hole.

Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

[print_this]Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas
serves 4-6

  • 1 head cabbage, tough outer leaves removed and discarded
  • 2 tablespoons Terra Delyssa Organic Olive Oil
  • sea salt and freshly ground black pepper
  • garlic tahini (recipe below)
  • 1/4 cup toasted pepitas

Preheat oven to 375ºF.

Cut the head of cabbage into 6 to 8 equally-sized wedges, cutting through the core and stem end. Carefully trim off the stem on each wedge with a knife. Arrange the wedges in a single layer on a baking sheet. Drizzle olive oil over top.

Salt and pepper your wedges to taste. Bake the cabbage wedges for 20 to 30 minutes, flipping halfway through. Roast until tender and golden brown in spots – the time will vary depending on the thickness of the wedges. Serve immediately, with garlic tahini drizzled over top, along with the toasted pepitas. Enjoy.

Garlic Tahini

  • 1/4 cup sesame tahini
  • 2 cloves garlic, very finely minced
  • 2 tablespoons lemon juice
  • 1/4 – 1/3 cup water
  • sea salt and black pepper, to taste

In a small bowl add the tahini, garlic and lemon juice. Slowly add the water in, whisking until the sauce has the consistency of thick cream (or runny yogurt). Taste, season with seal salt and black pepper.

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9 Responses

  1. Helen says:

    These look delicious!
    I love cabbage but never know what to do with it!
    I also love the sound of the tahini dressing!
    Helen

    http://www.jumblebug.co.uk

  2. Terisa Chevreaux-Pittaway says:

    This looks delicious. I love roasted cabbage but I never thought to pair it with tahini dressing. I do have a question. Where do you get your toasted pepitas at? I have been having a really hard time finding gluten free pumpkin seeds or pepitas that haven’t been cross-contaminated with gluten. I would love to find a reliable safe source because pumpkin seeds are one of my favorite snacks.

    • Beth @ Tasty Yummies says:

      Terisa, I am sorry to hear that has been a struggle for you. My intolerance to gluten is serious, as in I cannot consume it at all, but I am lucky to not be cross contamination sensitive, or at least not that I am aware of. I purchased these particular sprouted pepitas at Whole Foods in the bulk section, which obviously I would never ever recommend to someone who is cross contamination sensitive. I will certainly keep my eyes and ears open for you however, as that is a very great question.

    • rebecca says:

      Terisa,
      I’m a big fan of pepitas as well, and have bought from Superseedz before and really enjoyed their GF seeds. I love plain roasted seeds, but I would bet that this cabbage dish would be great with some of the flavored seeds as well – like the curry or cayenne!
      http://www.superseedz.com/allergy_free_snacks

    • Courtney says:

      I would suggest you buy organic winter squash and toast your own seeds. You’d know they were safe then. Good luck!

      • Beth @ Tasty Yummies says:

        Yes definitely alway a great option. The best options. Unfortunately, with pepitas being hulled seeds, that makes for a lot of extra work. I have never tried hulling pumpkin seeds, but I imagine it isn’t quick 😉

  3. Susan says:

    This looks absolutely delicious! I’m with on cabbage (roasted or even grilled) and tahini! I’m going to try your recipe for sure

  4. beth, i completely agree to the roasting sentiment (& tahini for that matter). i am completely in my element when winter comes as i happily turn to that dark and sweet side of vegetables. this is a beautiful preparation of cabbage. xo

  5. Adi says:

    Absolutely delicious! So quick, easy and tasty 🙂

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