Roasted Cabbage With Tahini (Print version)

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

# 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
14 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Remove outer leaves from cabbage and slice into 1-inch thick rounds to yield 4 to 5 steaks.
03 - Arrange steaks on baking sheet, brush both sides with olive oil, then 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 - Whisk together tahini, lemon juice, minced garlic, and salt in a bowl. Gradually add cold water 1 tablespoon at a time until sauce reaches smooth, pourable consistency.
06 - Transfer roasted cabbage steaks to serving platter and drizzle generously with tahini sauce.
07 - Garnish with parsley, toasted sesame seeds, and lemon wedges. Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, but takes barely forty minutes from start to finish.
  • The crispy edges combined with that silky tahini sauce turn a humble vegetable into something that satisfies like a main course.
  • Works beautifully as a centerpiece for plant-based dinners or a supporting act next to anything grilled.
02 -
  • Don't skip the parchment paper unless you enjoy soaking your baking sheet for an hour—the cabbage releases sugars that stick, and parchment is non-negotiable.
  • The tahini will thicken as it cools, so make it looser than you think is right, because it firms up quickly once plated.
03 -
  • Flip the cabbage steaks only once—constant fussing steams them instead of letting them caramelize, so trust the process and resist the urge to check.
  • If your cabbage steaks seem underdone at the 30-minute mark, cover the sheet loosely with foil and give them another 5–10 minutes; tender centers matter more than perfect timing.
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