Cabbage wedges with tahini

Roasting cabbage in wedges gives each serving tender inner leaves and browned outer edges. A little core keeps the layers together while you turn them. Lemon-tahini sauce adds a creamy finish that can be made while the cabbage is in the oven, using the same short list of pantry ingredients.

Keep each wedge together

Cut through the core when dividing the cabbage so each wedge keeps a narrow piece at its base. That attachment helps hold the leaves together on the tray. Trim only the driest outer end of the stem before roasting; you can leave any very tough core on the plate when eating.

Aim for wedges of similar thickness. An especially thick section can remain firm inside while a narrow one develops dark outer leaves. Set a cut face against the pan so it has direct contact with the hot surface. Use a broad spatula to turn the wedge, supporting the loose leaves rather than gripping one edge with tongs.

Brush the oil over the exposed faces and work a little between any leaves that open naturally. It does not need to saturate every layer. Spread the wedges out so moisture can escape around them. Crowding a small tray leaves more water around the cabbage and reduces the amount of browning.

A sauce that coats the leaves

Stir separated tahini before measuring so you get an even mixture of sesame paste and oil. Whisk in the lemon, salt and water until the sauce is smooth. The mixture may become stiff as the first liquid goes in; keep whisking and use the listed water gradually to loosen it.

The finished sauce should flow from a spoon while leaving a thin coating behind. A very thick dressing sits in one stripe across the top, whereas a looser one reaches the inner leaves. Taste it with a small piece of cooked cabbage before changing the seasoning. The wedges already carry some of the salt.

Choosing and saving the cabbage

A firm, compact cabbage is easier to cut into wedges than a head with loose, wilted leaves. This method also gives a use to a partial head, provided the remaining piece still has enough core to hold together. Smoked paprika gives the leaves a smoky note; the listed cumin substitution changes that flavor without changing the roasting method.

For leftovers, store the cabbage and sauce separately when practical. Refrigerate the cooked wedges within two hours and use within three days. Reheat until steaming hot, then add the stirred sauce. Reheated leaves will be softer than freshly roasted edges, so keep the browned surfaces facing upward instead of covering them in dressing before storage.