Roasted Cabbage Steaks With Tahini (Printable)

Caramelized cabbage steaks with creamy tahini drizzle, ready in 40 minutes.

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

# Directions:

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 yield 4 to 5 steaks.
03 - Place cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil. Sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and 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, 1 tablespoon at a time, whisking continuously until smooth and pourable consistency is achieved.
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.

# Expert Hints:

01 -
  • Those caramelized edges get crispy and almost charred in the best way, giving you texture that feels indulgent but is actually wholesome.
  • The tahini sauce is so silky and bright that even meat eaters will forget they're eating vegetables, and it comes together in under five minutes.
  • It's naturally vegan and gluten-free without tasting like a compromise, which means you can serve it without explanations or apologies.
02 -
  • Don't skip flipping the cabbage halfway through—one side will inevitably cook faster, and flipping ensures both sides get that caramelized edge you're after.
  • If your tahini sauce breaks or gets too thick, don't throw it out; just whisk in a tiny bit more cold water and it'll come back together, creamy and smooth again.
03 -
  • Make the tahini sauce first so it has time to chill slightly while the cabbage roasts—it'll be even creamier when you drizzle it over the warm steaks.
  • If you're feeding a crowd, you can double this recipe easily; just use more baking sheets and give yourself enough space so the steaks roast rather than steam.
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