Save to Pinterest Roasted Cabbage Steaks With Tahini are a simple yet impressive way to turn a basic vegetable into a star. These thick slices of cabbage are roasted until the edges are golden and caramelized, while the centers remain tender. Finished with a velvety tahini drizzle, this dish works perfectly as a plant-based main or a hearty side.
Save to Pinterest The magic of this recipe lies in the high-heat roasting, which brings out the natural sweetness of the green cabbage. The Middle Eastern-inspired spice blend adds depth, while the lemon-infused tahini sauce provides a bright, creamy contrast to the smoky vegetables.
Ingredients
- 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
- 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
- 2 tbsp chopped fresh parsley
- 2 tbsp toasted sesame seeds (optional)
- Lemon wedges
Instructions
- Preheat and Prep
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the Cabbage
- Remove any tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds (you should get 4–5 steaks).
- Season the Steaks
- Place the cabbage steaks on the baking sheet. Brush both sides with olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper.
- Roast
- Roast for 25–30 minutes, flipping halfway, until the edges are browned and the centers are tender.
- Prepare Tahini Drizzle
- Meanwhile, prepare the tahini drizzle: In a bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add cold water, 1 tablespoon at a time, whisking until smooth and pourable.
- Assemble
- Transfer the roasted cabbage steaks to a platter. Drizzle generously with tahini sauce.
- Garnish and Serve
- Garnish with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.
Zusatztipps für die Zubereitung
Using a sharp chef's knife is key to getting clean, even slices through the cabbage core, which helps keep the steaks intact during roasting. Make sure to use parchment paper on your baking sheet to prevent the tender leaves from sticking.
Varianten und Anpassungen
For extra flavor, add a pinch of chili flakes or zaatar to the cabbage before roasting. You can also swap the fresh parsley for cilantro or mint for a different herbal twist.
Serviervorschläge
These steaks are versatile; serve them as a main dish alongside cooked grains like quinoa or farro, or use them as a savory side dish for grilled proteins. Always serve with extra lemon wedges for a fresh citrus pop.
Save to Pinterest Once the cabbage is caramelized and the tahini is drizzled, you'll have a healthy, flavorful dish that proves how delicious simple vegetables can be when treated with the right spices and techniques.
Recipe FAQs
- → How do I cut cabbage into steaks?
Trim off any tough outer leaves, then slice the entire head crosswise into 1-inch thick rounds. You'll get 4-5 steaks per large cabbage. Keep the core intact to hold each slice together during roasting.
- → Can I make the tahini sauce ahead?
Absolutely. Whisk together the tahini, lemon juice, garlic, and salt. Store in the refrigerator for up to a week. Add cold water when ready to serve to reach your desired consistency.
- → What temperature works best for roasting cabbage?
Roast at 425°F (220°C) for optimal caramelization. The high heat browns the edges beautifully while cooking the center through in about 25-30 minutes.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Just verify your spice blends haven't been processed with gluten-containing additives.
- → What pairs well with cabbage steaks?
Enjoy as a hearty main with quinoa or rice, or serve alongside grilled chicken, fish, or roasted vegetables. The tahini also complements other roasted vegetables like cauliflower or sweet potatoes.