Roasted Cabbage With Tahini (Printable)

Caramelized cabbage steaks with creamy tahini drizzle

# What You 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, optional
14 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Slice into 1-inch thick rounds to yield 4 to 5 steaks.
03 - Place cabbage steaks on baking sheet. Brush both sides with olive oil and season with cumin, smoked paprika, garlic powder, salt, and pepper.
04 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and centers are tender.
05 - In a bowl, whisk 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 platter. Drizzle generously with tahini sauce.
07 - Top with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • It transforms a humble vegetable into something that tastes like you spent hours cooking, when really it's just thirty minutes in the oven.
  • The tahini drizzle is so creamy and garlicky that even people who aren't plant-based will ask for seconds.
  • It works equally well as a weeknight dinner with grains or as a side dish that steals the show.
02 -
  • Don't skip flipping the cabbage halfway through; the side that stays down gets soft while the flip side gets the crispy edges you're after.
  • If your tahini sauce breaks or gets too thick, start over with a fresh spoonful of tahini and water rather than trying to rescue it; tahini can be finicky about temperature and consistency.
03 -
  • If tahini seems expensive, remember that a little goes a long way and a jar will last through several meals; it's better to buy good tahini than cheap tahini.
  • Pat your cabbage dry after washing and before slicing; any excess moisture will steam instead of roast, and you'll miss out on those caramelized edges.
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