Roasted Cabbage Steaks With Tahini (Printer-friendly)

Golden caramelized cabbage slices with creamy tahini drizzle, spiced with cumin and smoked paprika.

# What You'll Need:

→ Cabbage Steaks

01 - 1 large green cabbage
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

→ Garnishes

12 - 2 tablespoons fresh chopped 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. Remove tough outer leaves from cabbage and slice into 1-inch thick rounds, yielding 4 to 5 steaks.
02 - Arrange cabbage steaks on the prepared baking sheet. Brush both sides generously with olive oil. Sprinkle evenly with ground cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through cooking, until edges are deeply browned and centers are tender when pierced with a fork.
04 - While cabbage roasts, combine tahini, fresh lemon juice, minced garlic, and pinch of salt in a mixing bowl. Whisk together and gradually add cold water one tablespoon at a time until sauce reaches smooth, pourable consistency.
05 - Transfer roasted cabbage steaks to serving platter. Drizzle generously with tahini sauce. Top with fresh parsley, toasted sesame seeds if desired, and lemon wedges. Serve warm.

# Expert advice:

01 -
  • The caramelized edges get gorgeously crispy while the centers stay tender, giving you that perfect textural contrast in every bite.
  • Tahini transforms something simple into restaurant-quality without any fuss or fancy techniques.
  • It works equally well as a standalone meal or tucked beside your favorite grain, making it endlessly flexible.
02 -
  • Slicing the cabbage straight down creates steaks that hold together; if you slice at an angle or too thin, they'll fall apart and turn into a roasted cabbage pile instead.
  • The tahini sauce breaks if you add water too fast—slow whisking is what keeps it creamy instead of gritty and separated.
03 -
  • Don't crowd the pan—give each cabbage steak space so steam can escape and edges can actually caramelize instead of steaming.
  • Taste the tahini sauce on its own before plating, and adjust salt and lemon juice to your preference since every brand of tahini tastes slightly different.
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