Roasted Cabbage Steaks With Tahini (Printable Version)

Caramelized cabbage rounds with tangy tahini drizzle, fresh herbs, and sesame seeds.

# 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 - 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, optional
14 - Lemon wedges

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from the cabbage. Cut the cabbage into 1-inch thick rounds to create 4 to 5 steaks.
03 - Arrange cabbage steaks on the 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 browned and centers are tender.
05 - In a mixing 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. Drizzle generously with tahini sauce.
07 - Top with chopped parsley, toasted sesame seeds if desired, and lemon wedges. Serve warm.

# Expert Suggestions:

01 -
  • It feels fancy enough for guests but takes less than an hour from start to table.
  • One tray, minimal cleanup, and somehow your kitchen smells like a warm Mediterranean garden.
  • The tahini sauce is so velvety you'll find yourself drizzling it on everything for the next week.
02 -
  • Don't slice thinner than 1-inch or your steaks will fall apart; thicker than that and they won't get done in time.
  • Flip them halfway through roasting—this is non-negotiable for even browning on both sides.
  • Make your tahini sauce while the cabbage roasts so it's ready when you need it; it also gives the flavors time to meld.
03 -
  • If your tahini is thick or bitter, you've got an old jar—buy from a store with good turnover and keep it in a cool place.
  • Pat the cabbage dry after cutting so the oil makes contact properly and browning happens instead of steaming.
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