Roasted Cabbage With Tahini

My friend Marcus brought a container of roasted cabbage to a potluck last spring, and I was skeptical until I tasted it. The edges were charred and sweet, the insides tender, and underneath was this creamy tahini sauce that made the whole thing feel almost luxurious. I asked for the recipe that night, and now it's become my go-to when I want something that feels both comforting and a little bit sophisticated.

The first time I made these for a dinner party, I was nervous about whether cabbage could really be a main course. Then I watched my guests tear into the golden-edged steaks and drizzle extra tahini on top, and suddenly I understood why this dish had become such a staple in Middle Eastern kitchens. It turned into one of those meals where people linger at the table, asking questions about ingredients.

Ingredients

• 1 large green cabbage: Look for one that feels dense and heavy for its size; the leaves should be tightly packed so your steaks hold together during roasting.
• 3 tbsp olive oil: Good olive oil makes a real difference here since it's one of the few fats in the dish; don't save the cheap stuff for this one.
• 1 tsp ground cumin: This is what gives the cabbage its warm, almost nutty flavor that keeps people guessing.
• 1 tsp smoked paprika: The smokiness pairs beautifully with the caramelized edges and adds depth without heat.
• ½ tsp garlic powder: Fresh garlic would burn at this high heat, so powder is actually the better choice here.
• Salt and freshly ground black pepper: Season generously because cabbage can absorb flavors without becoming overwhelmingly salty.
• ⅓ cup tahini: Stir the jar well before measuring; the oil tends to separate if it's been sitting.
• 2 tbsp freshly squeezed lemon juice: Fresh lemon is non-negotiable; bottled juice will make the sauce taste flat and bitter.
• 1 small garlic clove, finely minced: A small clove is important because raw garlic can be intense; mince it very fine so it distributes evenly.
• 2–4 tbsp cold water: Start with 2 tbsp and add slowly; every tahini brand behaves differently depending on how much oil it contains.
• 2 tbsp chopped fresh parsley: Add this right before serving so it stays bright green and doesn't wilt into the warm cabbage.
• 2 tbsp toasted sesame seeds (optional): Toasting them yourself makes an enormous difference; store-bought toasted seeds lose their flavor quickly.
• Lemon wedges: These aren't just decoration; squeezing them over the top at the table brightens everything up.

Instructions

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Heat your oven and prep the pan:

Get your oven to 425°F and line a baking sheet with parchment paper so cleanup is easy and the cabbage won't stick. A hot oven is important because you want those edges to get golden and crispy.

Slice your cabbage carefully:

Remove any damaged outer leaves, then place the cabbage cut-side down and slice straight across into 1-inch thick rounds, like you're making steaks. You'll get about 4 or 5 good steaks depending on the size of your cabbage.

Season and brush:

Lay the steaks flat on the baking sheet, brush both sides with olive oil, then sprinkle generously with cumin, paprika, garlic powder, salt, and pepper. Don't be shy with the seasoning; it's the only flavor going into the cabbage itself.

Roast until golden:

Pop them in for 25 to 30 minutes, flipping halfway through so both sides get that beautiful caramelization. You'll know they're done when the edges are browned and the centers feel tender when you poke them with a fork.

Make the tahini sauce:

While the cabbage roasts, whisk tahini, lemon juice, minced garlic, and a pinch of salt together in a bowl. Add cold water one tablespoon at a time, whisking constantly, until the sauce is smooth and pourable like you could drizzle it.

Bring it all together:

Arrange the hot cabbage steaks on a platter, drizzle generously with tahini sauce, and top with parsley, sesame seeds if you're using them, and a few lemon wedges. Serve right away while the cabbage is still warm.

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There was this moment while eating these with my sister when she stopped mid-bite and said, "You know, I've never thought of cabbage as something worth making special." I think that's exactly what this dish does. It takes something you'd normally boil or shred for coleslaw and treats it with the kind of respect that says, yes, this is worth your attention.

The Magic of Caramelization

Roasting at high heat is what transforms cabbage from ordinary to extraordinary. The sugars in the cabbage caramelize at the edges, creating a sweet, almost crispy crust while the inside becomes tender and almost creamy. This contrast is what makes people sit up and take notice.

Building the Perfect Tahini Sauce

The tahini drizzle is where most people get nervous, but it's actually forgiving once you understand that it's just three components working together: the richness of tahini, the brightness of lemon, and the punch of garlic. The cold water thins it out to the right consistency, but the real trick is whisking constantly so you end up with something silky rather than grainy. I learned this the hard way after creating something that looked like glue my first attempt.

Ways to Make It Your Own

This recipe is a perfect canvas for your own touches. Some nights I add a pinch of chili flakes for heat, other times I'm reaching for zaatar because I want something more herbal. The garnishes are flexible too; cilantro and mint work just as well as parsley if that's what you have.

• Try swapping the paprika for sumac if you want something brighter and more citrusy.
• A drizzle of pomegranate molasses over the top adds depth and a subtle tartness that people find intriguing.
• Serve it warm or at room temperature depending on the season and what else is on your table.

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This has become one of those recipes I make on repeat, partly because it's genuinely good and partly because it never fails to impress. It's the kind of dish that makes you feel like you're cooking something with intention.

Recipe FAQ

→ How do I cut cabbage into steaks?

Remove any tough outer leaves, then slice the entire head crosswise into 1-inch thick rounds. You'll get 4-5 substantial steaks that hold their shape beautifully during roasting.

→ Can I make this ahead?

Roast the cabbage steaks up to a day in advance and reheat at 400°F for 10 minutes. Make the tahini sauce fresh and drizzle just before serving for the best texture.

→ What other vegetables work with tahini drizzle?

Cauliflower steaks, roasted broccoli, eggplant slices, and sweet potato wedges all pair wonderfully with this creamy tahini sauce. The same roasting method applies.

→ Why did my tahini sauce seize up?

Tahini naturally thickens when mixed with lemon juice. Keep whisking and gradually add cold water until smooth and pourable. The texture will transform from thick to creamy.

→ Can I use red cabbage instead?

Absolutely. Red cabbage works well though it may take slightly longer to tenderize. The result will have a striking purple hue and slightly earthier flavor.