Roasted Cabbage Steaks With Tahini (Printable Version)

Caramelized cabbage steaks with smooth tahini drizzle, finished with fresh herbs and sesame seeds.

# What You'll 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 fresh chopped parsley
13 - 2 tablespoons toasted sesame seeds
14 - Lemon wedges for serving

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Slice cabbage into 1-inch thick rounds to create 4 to 5 steaks.
03 - Place cabbage steaks on baking sheet. Brush both sides with olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper.
04 - Roast for 25 to 30 minutes, flipping halfway through, until edges are golden brown and centers are tender.
05 - In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water one tablespoon at a time, whisking until smooth and pourable.
06 - Transfer roasted cabbage steaks to a serving platter. Drizzle generously with tahini sauce.
07 - Top with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Helpful Hints:

01 -
  • Irresistible Texture: The high-heat roasting creates a contrast between the melt-in-your-mouth center and the smoky, crispy outer leaves.
  • Nutrient-Dense: A fiber-rich, vegan, and gluten-free dish that satisfies both the palate and health goals.
  • Simple Sophistication: Uses accessible pantry staples to create a Middle Eastern-inspired meal that looks and tastes gourmet.
02 -
  • Keep the Core: When slicing the cabbage, leave the core intact for each steak. This helps the leaves stay together as you flip them halfway through the roasting process.
  • Don't Overcrowd: Space the cabbage steaks out on the baking sheet to allow the hot air to circulate, which ensures the edges get crispy rather than steaming.
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