Roasted Red Cabbage and Apples with Tahini Dressing


Inspired by BBC GoodFood

The roasted, sweet, caramelized flavor of apples and cabbage are perfect partners for the bright, lemony tahini dressing! Makes a great snack or side dish.

  • Serving Size
    1 Serving
  • Yields
    4 to 8 Servings



  • 1 medium head red cabbage (about 3 pounds), outer leaves removed
  • 2 Apples, cored and cut into thick wedges
  • 1 Tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ cup toasted almonds, whole or slivered for topping


  • ¼ cup smooth tahini*
  • 3 tablespoons water, more if needed
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 small garlic clove, grated
  • ¼ teaspoon sea salt


  1. Arrange a rack in the middle of the oven and heat to 450°F.
  2. Cut the cabbage in ½” thick rounds. Lay the cabbage rounds and apple wedges on a baking sheet and season both sides with salt, pepper, and dried thyme
  3. Roast one side about 15 minutes.
  4. Meanwhile, make the tahini dressing: Whisk all the ingredients together in a small bowl until combined and smooth. If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a consistency perfect for drizzling.
  5. Flip the cabbage rounds and roast until browned at the edges, about 15 minutes more. If the edges aren't browned enough for your taste, put the cabbage back in for 5-minute increments until they are done.
  6. Drizzle with the tahini dressing, top with toasted almonds and serve immediately.