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Golden roasted cabbage wedges on a rustic wooden board, seasoned perfectly.

Smoked Paprika Roasted Cabbage Wedges

Experience the magic of Smoked Paprika Roasted Cabbage Wedges. This easy recipe delivers crispy, caramelized cabbage with a tender interior, elevated by smoky paprika and a vibrant tahini sauce. A delicious, simple, and versatile side dish for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head green cabbage
  • 2 tablespoons olive oil (plus more for greasing pan)
  • 1 tablespoon rice vinegar
  • Kosher salt
  • black pepper
  • smoked paprika
  • 1 garlic clove
  • 1/3 cup tahini
  • 1/3 cup parsley leaves
  • 3 scallions (thinly sliced)
  • 1 tablespoon low-sodium soy sauce
  • 1 lemon
  • Pinch kosher salt
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons water
  • 1 tablespoon sesame seeds
  • 1 tablespoon chopped parsley

Equipment

  • Sheet pan
  • Small bowl
  • Food Processor or Blender

Method
 

Step 1: Prepare the Oven and Pan
  1. Preheat your oven to 400 degrees F. Lightly grease a sheet pan with olive oil. Ensuring the pan is evenly greased helps prevent the cabbage wedges from sticking and promotes even browning.
Step 2: Prepare the Cabbage Wedges
  1. Tear off any wilted outer leaves from the green cabbage. With the cabbage stem side down, carefully cut it in half. Then, cut each of those halves into 4 wedges, so you end up with 8 uniform cabbage wedges. You will hear a satisfying crisp sound as you cut, and the fresh, earthy smell of cabbage will fill your kitchen.
Step 3: Whisk the Oil and Vinegar
  1. In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of rice vinegar. This simple mixture helps tenderize the cabbage as it roasts, contributing to a wonderfully succulent texture.
Step 4: Season the Cabbage
  1. Arrange the cabbage wedges on the prepared sheet pan in a single layer. It is crucial that they do not touch or overlap, as this allows for optimal airflow and ensures even caramelization. Brush the cabbage all over with the oil-vinegar mixture, then generously sprinkle with kosher salt, black pepper, and my special twist: smoked paprika.
Step 5: Roast the Cabbage
  1. Roast the cabbage for 20-25 minutes. After about 10-12 minutes, flip the wedges over halfway through roasting. You will know they are ready when they are beautifully browned in spots and caramelized at the edges, filling your kitchen with a rich, savory aroma. The perfectly roasted cabbage will be tender with a slight bite.
Step 6: Prepare the Tahini Sauce
  1. For the creamy tahini sauce, combine the garlic clove, tahini, parsley leaves, scallions, low-sodium soy sauce, fresh lemon juice, a pinch of kosher salt, 1/4 teaspoon black pepper, and 2-3 tablespoons of water in a food processor or blender. Process until the mixture is completely combined and smooth. The sauce should have a thick but slowly pourable or spoonable consistency. Add a little more water, one tablespoon at a time, as needed to reach your desired texture.
Step 7: Serve and Garnish
  1. Arrange the roasted cabbage wedges attractively on a serving platter. Drizzle generously with the creamy tahini sauce, then sprinkle with sesame seeds and freshly chopped parsley for a beautiful finish. The vibrant colors and textures make for a truly appealing presentation.

Notes

Achieve optimal caramelization by not overcrowding your baking sheet and using a hot oven (400°F). Remember to flip the cabbage wedges halfway through roasting for even browning. The smoked paprika is essential for this recipe's unique flavor twist!
Nutrition information is estimated based on common ingredients and serving sizes and may vary.