Roasted Cabbage Steaks With Tahini (Printable)

Caramelized cabbage steaks with smooth tahini drizzle

# What You Need:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 3 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - Salt and freshly ground black pepper to taste

→ Tahini Drizzle

07 - ⅓ cup tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 small garlic clove, finely minced
10 - 2 to 4 tablespoons cold water
11 - Salt to taste

→ Garnishes

12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons toasted sesame seeds, optional
14 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Remove tough outer leaves from cabbage and slice into 1-inch thick rounds to yield 4 to 5 steaks.
02 - Place cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil. Sprinkle evenly with ground cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through cooking, until edges are deeply browned and centers are tender.
04 - In a mixing bowl, whisk together tahini, fresh lemon juice, minced garlic, and a pinch of salt. Gradually add cold water one tablespoon at a time while whisking until sauce reaches smooth, pourable consistency.
05 - Transfer roasted cabbage steaks to serving platter. Drizzle generously with tahini sauce. Top with chopped parsley, toasted sesame seeds if desired, and arrange lemon wedges alongside. Serve while warm.

# Expert Advice:

01 -
  • It tricks you into thinking cabbage is fancy when it's actually foolproof and forgiving.
  • The tahini drizzle is so velvety it makes you forget this is entirely plant-based.
  • Thirty minutes of cooking time means you can pull this together on a random weeknight.
  • It looks impressive enough to serve guests but tastes like comfort food.
02 -
  • Flip your cabbage steaks halfway through roasting or they'll steam on the bottom instead of caramelize on both sides.
  • Add your tahini water slowly—it thickens as it cools, and too much water at the start means a sauce that never sets properly.
03 -
  • Cut your cabbage steaks as uniformly thick as possible so they finish roasting at the same time.
  • Make the tahini sauce while the cabbage roasts so everything comes together warm and the flavors meld.
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