Instant Pot Cabbage Wedges with Garlic Tahini Sauce! Nourishing cabbage wedges paired with you favorite cooked grain or starch makes an easy dinner that will leave your belly happy and full.

Calling all cabbage lovers!  This Instant Pot Cabbage Wedges with Garlic Tahini Sauce is a simple recipe for those who love this humble, yet tasty, cruciferous veggie! Cabbage wedges cooked in a flavorful broth until perfectly tender, then generously drizzled with a tasty garlic tahini sauce that is sure to knock your socks off.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Do you love cabbage?  We sure do, it’s soooo yummy!  This humble meal is easy on the pocketbook, yet very tasty!  We all devoured it! You gotta give this one a try!

Tips for Success:

• Flavor Profile: The favor profile of this dish is a lightly garlic infused cabbage with a garlic tahini flavored sauce. If you are not a fan of tahini, then perhaps this recipe is not for you.
• Green Cabbage: We used a medium-sized green cabbage. In our kitchen tests, the green cabbages ranged from approx. 2 lbs. 14 oz. to 3 lbs. 8 oz. Pretty much any size will work except a really small one or a really large one.  We recommend not going over 3 lbs. 8 ounces.  The rule of thumb would be, does it fit in your Instant Pot with a little room to spare?
• Cutting the Cabbage Stem Off: If the cabbage stem does not stick out, then there is no cabbage stem to trim off.
• Instant Pot Method – Cabbage Tenderness: The Instant Pot does create a perfectly tender cabbage. The Instant Pot method is superior to the oven method for cabbage tenderness.
• Cooking Times for the Instant Pot:  We used our 8 quart IP, if you use a 6 quart IP, you may with to adjust the time downward.  Additional factors that can influence time is the denseness of the cabbage, the size of the cabbage, and the desired tenderness of the cabbage.  As you know some cabbages are very dense while others are not.  If you have a very dense cabbage as you can see from the photos, this was a dense cabbage, this influencing the timing.  We also like a very tender cabbage which is a factor as well.  The size of the cabbage (large versus small) will also require some time adjustments.  We did multiple tests on dense, large cabbages in our 8 quart IP and felt that 11 minutes was the perfect time to get a very tender cabbage that did not fall apart.  Feel free to adjust the IP timing to suit your preferences. One last note about this recipe to ensure success is do NOT remove the core of the cabbage or it will completely fall apart.
• Oven Method – Cabbage Tenderness: We provide an oven method; however, again, the Instant Pot is the superior cooking method for this recipe. The total oven time is approximately 60 to 70 minutes in the oven.  We felt that the cabbage was perfectly tender.  However, most cabbages do have several thick veins in them, so it is important to understand while the cabbage will mostly be tender, it may not become perfectly tender considering the thick veins.  If you are typically not happy with a mostly tender cabbage, then skip this recipe or use an Instant Pot.  Note:  Oven Method: It is important to tightly cover the pan in the oven.  We recommend using a Dutch Oven with a tightly fitting lid to create the perfect temperature when roasting cabbage.  Dutch Ovens are heavy cast iron which conducts heat.  The key is to cook the cabbage until it has reached the desired tenderness.
• Serving the Cabbage Wedges: The intact cabbage core allows you to serve the cabbage wedges easily.  We suggest removing the wedges after cooking and placing them onto a cookie sheet to drain, then placing the wedges onto a serving platter.  This allows the wedges to drain off the broth. We discarded the cooking broth as it served its purpose to flavor the cabbage.
• Garlic Tahini Sauce: We had family members who liked the sauce slightly heated up when serving.  We felt that if you are immediately serving the cabbage wedges after they come out of the Instant Pot/Oven, the heat from cooked cabbage heats up the sauce nicely and it is not necessary to heat the sauce.  If you are waiting to serve, then microwave (or stove heat) the sauce just until warm.  You want to do so on a very low power as tahini heats quickly and you could accidentally scotch the sauce.
• Sea salt amount: We had family members who felt strongly that the dish needed a little more sea salt than indicated on the recipe ingredient amount.   Others thought it was perfect and some even wanted less.  Feel free to sprinkle additional sea salt onto individual servings.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done in the oven, or in the microwave.

This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

Kitchen Products Used:

• Instant Pot or Dutch Oven

If you try this yummy cabbage recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Instant Pot Cabbage Wedges with Garlic Tahini Sauce

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 11 Minutes
• Total Time: 31 Minutes
• Yield: 4-6 Servings 1x
• Category: Side, Dinner
• Method: Instant Pot/Oven
• Diet: Vegan

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Description

This Instant Pot Cabbage Wedges with Garlic Tahini Sauce is a simple recipe for those who love this humble, yet tasty, cruciferous veggie!

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Ingredients

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Ingredients:

• 1 green cabbage, cut into wedges *

Broth Ingredients:

• 1 ½ cups low-sodium vegetable broth *
• ¾ cup water
• 1 Tablespoon lemon juice
• 2 Tablespoons minced garlic
• 1 teaspoon onion powder
• 1 ¼ teaspoons garlic powder
• 2 Tablespoons dried minced onions
• ½ to 1 ¼ teaspoon sea salt (+/-) *
• 1/8 teaspoon black pepper (+/-) 

Garlic Tahini Sauce Ingredients:

• 1/3 cup tahini
• 3 Tablespoon lemon juice
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon reduced-sodium tamari *
• 1 Tablespoon hot tap water
• 1 teaspoon onion powder
• 1 ¼ teaspoon garlic powder
• ¼ to ½ teaspoon sea salt (+/-) *

Optional Toppings:

• Freshly chopped parsley

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Instructions

Instant Pot Instructions:

1. Clean the cabbage head by removing any lose leaves. Cut the core stem off; however, leave the hard core intact.
2. Turn the cabbage upside-down so you can visibly see the center hard core. Slice the green cabbage in half through the hard core, then take each half and slice it in half. There should be 4 cabbage wedges. Do not slice out the hard-inner core, this will help keep the wedge together.
3. Arrange the 4 cabbage wedges into the Instant Pot, hard core side down with the cut wedges facing inward.
4. Place all the Broth Ingredients into a bowl, whisk well to combine, then pour the broth mixture over top of the cabbage wedges making sure that each wedge was wet with the broth, allowing the broth to seep into the creases of the cabbage leaves.
5. Set the Instant Pot to Manual Pressure High for 11 minutes. When finished, press Cancel, then do a Quick Release.  Unplug the Instant Pot.
6. In the meantime, place all the Garlic Tahini Sauce Ingredients into a bowl, whisk well and set aside.
7. Once all the pressure is released from the Instant Pot, remove the lid, and carefully remove the cabbage wedges from the Instant Pot using two large-slotted spoons, arrange on a serving platter.
8. Serve the cabbage wedges with a generous drizzle of the Garlic Tahini Sauce and freshly chopped parsley. 

Oven Instructions:

1. Preheat the oven to 400 F.
2. Place all the Broth Ingredients into a small bowl, whisk well and set aside.
3. Clean the cabbage head by removing any lose leaves. Cut the core stem off; however, leave the hard core intact.
4. Turn the cabbage upside-down so you can visibly see the center hard core.
5. Slice the green cabbage in half, then take each half and slice it in half.  Continue until you have 4 cabbage wedges.
6. Take each cabbage wedge and lay it onto a cutting board and do not slice off the hard-inner core, this will help keep the wedge together.  Then arrange the 4 cabbage wedges into a large Dutch Oven.
7. Pour the broth mixture over top of the cabbage wedges making sure that each wedge is thoroughly coated with broth, allowing the broth to seep into the creases of the cabbage leaves.
8. Cover the Dutch Oven with a tightly fitted lid and place into the oven. Bake for 60 to 75 minutes or until the cabbage is perfectly tender.
9. In the meantime, place all the Garlic Tahini Sauce Ingredients into a bowl, whisk well and set aside.
10. Once the cabbage is perfectly tender, remove from the oven, and carefully remove the cabbage wedges using two large-slotted spoons, arrange on a serving platter.
11. Serve the cabbage wedges with a generous drizzle with the Garlic Tahini Sauce and freshly chopped parsley.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 6

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