Roast Cabbage Wedges with Tahini Lemon Drizzle

Preparation Time: 10m

Cooking Time: 20m

Serves: 4


  • 1/2 green cabbage quartered
  • 3 Tbs greek yoghurt
  • 1 Tbs tahini
  • 1/2 a lemon, juice and rind
  • 1/2 bunch of chopped parsley
  • 1 Tsp of water
  • 2 Tbs olive oil
  • Generous pinch of pink himalayan sea salt


This dish is so quick and easy, you will be shocked how delicious it tastes..
I promise, you will not think ‘Cabbage!’ when you eat it!
Pre-heat your oven to 180 C.
Wash and cut the half cabbage into 4 pieces, being careful not to harm the wedges.
Place onto a baking tray with grease proof paper and drizzle with oil and sprinkle with salt.
Bake cabbage wedges in the oven for 20 minutes, depending on size of cabbage this may need an additional 4 or 5 minutes cook time.
I like to turn the oven off and leave the tray in the warmth to ensure a soft centre for a further 5 – 10 minutes.
Whilst the cabbage is warming, whisk together all remaining ingredients in a bowl excluding the lemon zest and parsley. Combine to make a mouth watering sauce. You will find the tahini thickens the greek yoghurt, If you require more water you can add this to obtain your desired consistency.
After the cabbage has cooled slightly, dress the cabbage with generous drizzles of the sauce and sprinkle over the lemon zest and chopped parsley.

Author: Lauren

A passionate foodie, Lauren creates healthy dishes that will nourish your mind, body and soul.