Roasted Cabbage Steaks With Tahini (Printable)

Golden caramelized cabbage slices with creamy tahini drizzle

# Ingredient List:

→ 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 fresh chopped parsley
13 - 2 tablespoons toasted sesame seeds
14 - Lemon wedges for serving

# How To Make It:

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 - Place cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil. Sprinkle evenly with ground cumin, smoked paprika, garlic powder, salt, and freshly ground black pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through cooking, until edges are deeply browned and centers are fork-tender.
04 - While cabbage roasts, whisk together tahini, fresh lemon juice, minced garlic, and salt in a bowl. Gradually add cold water one tablespoon at a time, whisking until mixture reaches smooth, pourable consistency.
05 - Transfer roasted cabbage steaks to serving platter. Drizzle generously with tahini sauce. Top with fresh chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Tips:

01 -
  • It tastes indulgent and restaurant-quality but comes together in 40 minutes with minimal fuss.
  • The tahini sauce is so velvety and addictive you'll find yourself drizzling it on everything.
  • It's naturally vegan and gluten-free, so it actually works for everyone at the table.
  • Cabbage becomes something totally different when roasted—nutty, sweet, and completely satisfying.
02 -
  • Flip the cabbage steaks halfway through roasting—one side will brown faster than the other, and even cooking ensures both sides get crispy and tender.
  • Tahini sauce thickens as it sits, so make it last and whisk in water gradually; you can always add more but you can't take it back.
03 -
  • Make sure your oven is fully preheated to 425°F so the cabbage gets a proper sear and doesn't just steam—temperature matters more than time here.
  • Whisk the tahini sauce vigorously; a fork works but a whisk creates that silky texture that makes this dish feel special.
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