Roasted Cabbage With Tahini

Transform the humble cabbage into a show-stopping centerpiece with these Roasted Cabbage Steaks. By slicing the cabbage into thick rounds and roasting them at high heat, you unlock a deep, earthy sweetness and achieve beautifully charred, caramelized edges. It is a simple yet sophisticated way to elevate a budget-friendly vegetable into a gourmet plant-based meal.

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The secret to this dish lies in the Middle Eastern-inspired spice blend and the creamy tahini finish. Smoked paprika and cumin provide a warm, savory base that permeates the cabbage layers as they soften in the oven. When finished with a bright, zesty lemon tahini sauce, every bite offers a perfect balance of smoky, sweet, and tangy notes.

Ingredients

• For the Cabbage Steaks: 1 large green cabbage, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, salt and freshly ground black pepper to taste.
• For the Tahini Drizzle: ⅓ cup tahini, 2 tbsp lemon juice (freshly squeezed), 1 small garlic clove (finely minced), 2–4 tbsp cold water (to thin), salt to taste.
• Garnishes: 2 tbsp chopped fresh parsley, 2 tbsp toasted sesame seeds (optional), lemon wedges.

Instructions

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2: Slice the Cabbage

Discard any tough outer leaves. Slice the cabbage into 1-inch thick rounds, aiming for 4–5 sturdy steaks.

Step 3: Season the Steaks

Arrange the steaks on the baking sheet. Use a pastry brush to coat both sides with olive oil, then sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and pepper.

Step 4: Roast to Perfection

Roast for 25–30 minutes, carefully flipping the steaks halfway through, until the edges are golden-brown and the centers are fork-tender.

Step 5: Whisk the Sauce

In a small mixing bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add cold water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.

Step 6: Assemble and Garnish

Place the warm cabbage steaks on a serving platter. Drizzle the tahini sauce generously over the top and garnish with fresh parsley and toasted sesame seeds.

Zusatztipps für die Zubereitung

Using a sharp chef's knife is essential for cutting clean, even steaks that won't fall apart. Make sure to keep the core intact for each slice, as this holds the cabbage leaves together during the roasting and flipping process.

Varianten und Anpassungen

For an extra kick of heat, add a pinch of chili flakes or a dusting of zaatar to the cabbage before it goes into the oven. If you want a different herbal profile, try swapping the parsley for fresh cilantro or mint to give the dish a brighter, more aromatic finish.

Serviervorschläge

These steaks are hearty enough to serve as a light main course alongside fluffy quinoa, couscous, or farro. Alternatively, they make an excellent side dish for grilled proteins like chicken or fish, adding a vibrant and nutritious element to your dinner plate.

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Whether you are looking for a new way to enjoy seasonal vegetables or need a reliable plant-based dinner option, these Roasted Cabbage Steaks with Tahini are sure to impress. Serve them warm with extra lemon wedges on the side for a bright, flavorful finish that everyone will enjoy.

Frequently Asked Questions

→ How do I cut cabbage into steaks?

Remove any tough outer leaves from the cabbage. Place the whole head on a cutting board and slice vertically through the core into 1-inch thick rounds. Each round is a steak, usually yielding 4-5 pieces from one large cabbage.

→ Can I make the tahini sauce ahead?

Absolutely. Prepare the tahini drizzle up to 3 days in advance and store it in an airtight container in the refrigerator. The sauce may thicken slightly—simply whisk in a splash of water before serving to reach the desired consistency.

→ What can I substitute for smoked paprika?

Regular sweet paprika works well if you don't have smoked. For a similar smoky depth, try adding a pinch of ground chipotle powder or skipping it entirely and letting the tahini provide the main flavor profile.

→ How do I know when the cabbage is done?

The cabbage steaks are ready when the edges are deeply browned and caramelized, and a knife easily pierces the thickest part of the core. This typically takes 25-30 minutes at 425°F with one flip halfway through cooking.

→ Can I use red cabbage instead?

Yes, red cabbage works beautifully and adds vibrant purple color to the dish. Keep in mind that red cabbage may take slightly longer to become tender and will have a mildly sweeter flavor profile compared to green.