Roasted Cabbage Steaks With Tahini (Print Version)

Golden roasted cabbage slices with a velvety tahini drizzle, featuring warm spices and fresh garnishes.

# What You Need:

→ Cabbage Steaks

01 - 1 large green cabbage, sliced into 1-inch thick rounds
02 - 3 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper to taste

→ Tahini Drizzle

07 - 1/3 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

→ Garnish

12 - 2 tablespoons fresh chopped parsley
13 - 2 tablespoons toasted sesame seeds, optional
14 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Remove 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. Sprinkle with ground cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Roast for 25 to 30 minutes, flipping steaks halfway through cooking, until edges are deeply browned and centers are tender.
04 - While cabbage roasts, whisk together tahini, lemon juice, minced garlic, and salt in a mixing bowl. Gradually add cold water one tablespoon at a time, whisking until mixture achieves smooth, pourable consistency.
05 - Transfer roasted cabbage steaks to serving platter. Drizzle generously with prepared tahini sauce. Garnish with fresh parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Suggestions:

01 -
  • It transforms humble cabbage into something so satisfying you'll forget you're eating vegetables.
  • The tahini sauce is silky and addictive, turning what could be plain into genuinely crave-worthy.
  • It's ready in under an hour and feels fancy enough to serve guests but easy enough for a weeknight dinner.
02 -
  • Don't slice your cabbage too thin or it will collapse into mush; 1-inch thickness is the sweet spot where the edges caramelize while the center stays tender.
  • If your tahini sauce breaks and becomes grainy, start fresh with a clean bowl rather than trying to fix it—tahini is temperamental when heated or over-whisked.
03 -
  • Buy pre-toasted sesame seeds if you're short on time, but toasting whole seeds yourself takes only 90 seconds in a dry skillet and tastes noticeably fresher.
  • If you're feeding people who are skeptical about cabbage, don't announce what it is until after they've tasted it—the visual presentation and sauce mask expectations beautifully.
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