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Roasted purple cabbage wedges drizzled with tahini on a speckled white plate.

Roasted Red Cabbage

These fantastic roasted tahini miso purple cabbage wedges are the best side dish! They are bursting with umami flavor.
4.89 from 18 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 1 head red cabbage
  • 3 tablespoons olive oil
  • 1 tablespoon miso paste
  • 1 tablespoon tahini paste
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon fresh thyme finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon Aleppo pepper

Instructions

  • Preheat the oven to 400 degrees F. 
  • Cut the base off of the cabbage and then halve it. Cut each half into 4 equal wedges.
    A halved cabbage cut into wedges on a black cutting board.
  • Place the wedges on a rimmed baking sheet. Brush with 1 tablespoon of olive oil and sprinkled with half the salt and half the Aleppo pepper. Bake for 20 minutes.
    Cabbage wedges on a small gold sheet pan.
  • Whisk together the remaining 2 tablespoons olive oil, miso paste, tahini paste, rice wine vinegar, thyme, and remaining salt and Aleppo pepper in a bowl.
    Miso, tahini, olive oil, salt, and Aleppo pepper being mixed in a glass bowl with a whisk.
  • Remove the cabbage wedges from the oven and brush with the miso tahini paste.
    Cabbage wedges being brushed with a miso tahini sauce.
  • Bake for an additional 10 minutes until the edges are crisped. Serve immediately.
    Roasted miso tahini cabbage wedges on a sheet pan.

Notes

Storage - Leftovers will keep for up to 4 days in the refrigerator when stored in an airtight container.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 512mg | Potassium: 544mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2445IU | Vitamin C: 121mg | Calcium: 105mg | Iron: 2mg