Roasted Cabbage Steaks With Tahini (Printable)

Golden caramelized cabbage slices with creamy 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Remove any tough outer leaves from cabbage and slice into 1-inch thick rounds to yield 4 to 5 steaks.
02 - Arrange cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil and 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 golden brown and centers are tender.
04 - While cabbage roasts, whisk together tahini, fresh lemon juice, minced garlic, and pinch of salt in a mixing bowl. Gradually add cold water, 1 tablespoon at a time, whisking continuously until mixture reaches smooth, pourable consistency.
05 - Transfer roasted cabbage steaks to a serving platter. Drizzle generously with tahini sauce and garnish with fresh parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Suggestions:

01 -
  • It's a vegetable that tastes so satisfying you'll forget you're eating something that lives in the produce drawer.
  • The tahini sauce is silky enough to make you close your eyes on the first bite, and it comes together in less time than it takes to roast the cabbage.
  • This dish works as a stand-alone main, a side that actually steals the show, or even cold the next day if you're into leftovers.
02 -
  • Flip your cabbage steaks halfway through roasting or the bottom side will stay soft while the top browns—this took me one sad batch to learn.
  • If your tahini sauce breaks or looks separated, add a little more water and whisk harder; sometimes it needs coaxing back to silkiness, and that's completely normal.
03 -
  • Don't crowd your baking sheet; if the steaks touch, they'll steam instead of roast, and you'll lose that precious caramelization.
  • If your tahini sauce is too thick when you serve it, add more water; if it's too thin, whisk in a little more tahini—this is always fixable.
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