The cabbage wedge with a crisp edge and a soft landing
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A cabbage wedge can feel substantial without becoming heavy. Let its cut faces brown, keep its leaves attached at the base and give it a cool tahini sauce underneath. Chickpeas scattered at the end bring a different kind of crunch from the dark, papery edges of the cabbage.
For 2 main-course servings, use 1 small pointed cabbage, about 600g; 1 × 400g tin of chickpeas, drained; 3 tablespoons olive oil; ½ teaspoon smoked paprika; ¼ teaspoon fine salt; and a small handful of parsley. For the sauce, mix 50g tahini, 2 tablespoons lemon juice, 1 small grated garlic clove and 4–6 tablespoons cold water. Tahini contains sesame.
Heat the oven to 220°C conventional/200°C fan. Cut the cabbage lengthways into 4 wedges, keeping enough core to hold each together. Dry the chickpeas thoroughly. Toss the wedges with 2 tablespoons oil and the salt; coat the chickpeas with the remaining oil and paprika. Arrange in separate areas of a large tray so the cabbage does not bury the chickpeas.
Roast for 25–35 minutes, turning the wedges after 20 minutes, until a knife passes easily through their thickest part. Move browned outer leaves away from intense heat if needed. The chickpeas should look dry and golden; give them another 5 minutes on their own if still soft. Whisk the sauce, adding water a little at a time until it flows from a spoon. Tahini often stiffens before it becomes smooth.
Spread the sauce on warm plates, add the cabbage and finish with chickpeas and parsley. Allow 45 minutes including preparation. This is best assembled immediately: sauce softens crisp chickpeas. If saving a portion, refrigerate cooked components within 2 hours and use within 48 hours; reheat the cabbage once until steaming hot throughout.