Roasted cabbage with lemon and tahini sauce

Roasted cabbage with lemon and tahini sauce

Middle Eastern
30 mins Cook

Make Zahra Abdalla’s simple recipe that packs a flavourful punch

Created by Spinneys
Cook time 30 minutes
Serves 4-6
Cuisine Middle Eastern
Diet Healthy
Preparation Moderate
Nutrition (per serving)
Calories 135
Fat 11.1g
Saturates 1.7g
Protein 3.1g
Carbs 7.5g
Sugars 3.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat oven to 200°C, gas mark 6.


Cut half a head of cabbage into 6 or 8 equal-sized wedges, cutting through the core and stem. Arrange the wedges in a single layer on a baking sheet. Season with the salt and pepper and drizzle with the olive oil. Flip the wedges and do the same on the other side.


Bake the cabbage for 20-30 minutes, flipping halfway through. Roast until tender and golden-brown.


To make the sauce, juice the lemon then combine the juice with the tahini paste in a small bowl. Slowly add the water, whisking until the sauce has a light, creamy consistency. Season with the chilli powder, sea salt and pepper.


Place the roasted cabbage wedges on a platter. Drizzle with the lemon and tahini sauce and sprinkle with the micro greens.


Serve hot or cold.