Dinner

Oven Roasted Cabbage with Tahini Miso Sauce Recipe

Bylilan Sage November 18, 2025November 18, 2025

Introduction

Oven Roasted Cabbage with Tahini Miso Sauce is a simple, flavorful side dish that elevates humble cabbage to a deliciously savory experience. The caramelized edges pair perfectly with a creamy, tangy sauce that combines tahini, miso, and a hint of spice. It’s an easy, healthy recipe that’s perfect for weeknights or special occasions.

A white rectangular tray holds pieces of grilled cabbage cut into wedges, with a mix of green and deep purple layers showing slightly charred edges. Each wedge is topped with a smooth brown sauce drizzled unevenly, sprinkled with small white sesame seeds and finely chopped fresh green herbs, scattered across the tray. The tray sits on a white marbled surface next to a blue cloth and a small wooden bowl filled with sesame seeds, with some parsley leaves partially visible on the top left corner. The photo is bright and clean, highlighting the textures of the cabbage and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small heads cabbage
2 tablespoons olive oil
1/3 cup tahini
2 tablespoons water
1 1/2 tablespoons toasted sesame oil
1 tablespoon white miso
1 tablespoon soy sauce (use tamari if gluten free)
1 tablespoon maple syrup
1 tablespoon seasoned rice wine vinegar
1 teaspoon sriracha
2 tablespoons grated ginger (about 1/2 inch ginger root)
1-2 cloves garlic, minced

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. Cut the cabbage into thick 1/2 inch slices and arrange them in a single layer on a baking sheet. Brush both sides with olive oil.
Step 2: Roast the cabbage for 25-30 minutes, or until it becomes tender and develops golden brown edges.
Step 3: While the cabbage is roasting, prepare the sauce by whisking together tahini, water, toasted sesame oil, soy sauce, maple syrup, white miso, seasoned rice wine vinegar, sriracha, grated ginger, and minced garlic in a small bowl until smooth and combined.
Step 4: Once the cabbage is done, drizzle it generously with the tahini miso sauce. Garnish with sesame seeds and fresh parsley if desired, then serve warm.

Tips & Variations

For extra crunch, sprinkle toasted sesame seeds or crushed peanuts on top before serving.
You can add a splash of lemon juice to the sauce for a brighter flavor.
If you like it spicy, increase the sriracha or add a pinch of chili flakes.
Try using green or savoy cabbage for a different texture and taste.

Storage

Store any leftover roasted cabbage and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the cabbage gently in the oven or microwave to preserve texture, then drizzle with fresh sauce before serving.

How to Serve

The image shows several wedges of grilled cabbage, some are white and some purple, arranged on a white marbled surface. Each wedge has a slightly charred surface with browned edges, giving a textured look of crispy and tender layers. A light brown, creamy sauce is drizzled unevenly over the cabbage, pooling slightly on the surface beneath. The dish is garnished with white sesame seeds and finely chopped green herbs scattered over the wedges and surface, adding pops of color and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this recipe?

Yes, green, savoy, or red cabbage can all work well. Red cabbage will add color and a slightly different flavor, while savoy cabbage is tender and mild.