Roasted Cabbage Steaks With Tahini (Printer-friendly)

Caramelized cabbage steaks with silky tahini drizzle, seasoned with warm spices and fresh herbs.

# 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 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper to taste

→ Tahini Drizzle

07 - 1/3 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, optional
14 - Lemon wedges

# Directions:

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

# Expert Tips:

01 -
  • The tahini sauce is silky and luxurious but comes together in under five minutes with just a bowl and a whisk.
  • One sheet pan means minimal cleanup, and the whole meal is naturally vegan and gluten-free without feeling like you're missing anything.
  • Caramelized cabbage has this sweet, almost nutty depth that surprises people who think they don't love vegetables.
02 -
  • If your tahini seizes up and becomes thick instead of creamy, you've added water too quickly; start over with fresh tahini and whisk the lemon juice in first to help emulsify it.
  • The cabbage releases moisture as it roasts, so if you flip it and see liquid pooling, don't worry—keep going and it will evaporate, concentrating the caramelization.
03 -
  • Make the tahini sauce ahead of time and store it in the fridge; it actually tastes better after a few hours as the flavors meld, and you can thin it again with a splash of water just before serving.
  • If you have time, let the seasoned cabbage steaks sit for a few minutes before roasting so the spices can grip the surface and won't brush off as easily.
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