Roasted Cabbage Steaks With Tahini (Printable version)

Caramelized cabbage steaks with velvety tahini sauce

# Ingredients 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 chopped fresh parsley
13 - 2 tablespoons toasted sesame seeds, optional
14 - Lemon wedges

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. Remove any tough outer leaves from the cabbage and slice into 1-inch thick rounds to yield 4 to 5 steaks.
02 - Place the cabbage steaks on the prepared baking sheet. Brush both sides with olive oil and sprinkle with ground cumin, smoked paprika, garlic powder, salt, and pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through cooking, until the edges are browned and the centers are tender.
04 - In a mixing bowl, whisk together tahini, fresh lemon juice, minced garlic, and a pinch of salt. Gradually add cold water, 1 tablespoon at a time, whisking until the sauce reaches a smooth and pourable consistency.
05 - Transfer the roasted cabbage steaks to a serving platter. Drizzle generously with tahini sauce and garnish with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Tips:

01 -
  • The caramelized edges taste almost meaty, giving you that deeply satisfying bite you didn't expect from cabbage.
  • It works as either a show-stopping main course or a humble side dish, making it endlessly flexible for weeknight dinners.
  • The whole thing comes together in under an hour with minimal cleanup, which means you can actually enjoy the meal instead of drowning in dishes.
02 -
  • Don't skip the halfway flip—that second side needs time to brown and caramelize just like the first, and a pale cabbage steak tastes like you gave up halfway through.
  • The tahini sauce thickens slightly as it cools, so make it a touch looser than you think you want; you can always whisk in more water if it becomes too thick to drizzle.
03 -
  • If your cabbage steaks are falling apart slightly at the edges after roasting, that's actually the best part—those crispy, caramelized bits are pure flavor, almost like the vegetable's answer to a well-charred crust.
  • Make the tahini sauce ahead of time and store it in the refrigerator; it keeps for a few days and actually tastes better the next day as the flavors meld together.
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