Roasted Cabbage With Tahini (Printable)

Golden cabbage slices with creamy tahini, spiced and roasted to tender perfection.

# 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 the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves from the cabbage. Slice into 1-inch thick rounds to yield 4 to 5 steaks.
03 - Place steaks on the prepared baking sheet. Brush both sides with olive oil and season evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
04 - Roast for 25 to 30 minutes, flipping halfway through, until edges are golden brown and centers are tender.
05 - In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water one tablespoon at a time while whisking until the mixture reaches a smooth, pourable consistency.
06 - Transfer roasted cabbage steaks to a serving platter and drizzle generously with tahini sauce.
07 - Top with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • Plant-Based Power: A satisfying vegan and gluten-free main or side dish.
  • Texture Contrast: Tender centers paired with crispy, spice-rubbed edges.
  • Velvety Finish: The nutty tahini drizzle adds a luxurious richness that balances the roasted flavors.
02 -
  • Cold Water Secret: Using cold water when thinning your tahini helps create a much smoother, emulsified sauce that won't separate.
  • Don't Crowd the Pan: Ensure the steaks have space between them on the baking sheet so they roast and caramelize rather than steam.
  • Check for Tenderness: Insert a knife into the thickest part of the cabbage core; it should slide in easily when they are done.
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