# 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 fresh chopped parsley
13 - 2 tablespoons toasted sesame seeds, optional
14 - Lemon wedges
# Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Slice into 1-inch thick rounds to yield 4 to 5 steaks.
03 - Arrange cabbage steaks on prepared baking sheet. Brush both sides with olive oil and generously season with cumin, smoked paprika, garlic powder, salt, and black pepper.
04 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and centers are tender.
05 - In a bowl, whisk tahini with fresh lemon juice, minced garlic, and salt. Gradually add cold water one tablespoon at a time, whisking continuously until smooth and pourable consistency is achieved.
06 - Transfer roasted cabbage steaks to serving platter. Drizzle generously with tahini sauce.
07 - Garnish with fresh parsley, toasted sesame seeds, and lemon wedges. Serve while warm.
