Roasted Cabbage Steaks With Tahini (Printable)

Caramelized cabbage steaks with creamy tahini drizzle, spiced with cumin and smoked paprika.

# 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

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds to yield 4 to 5 steaks.
03 - Arrange cabbage steaks on the prepared baking sheet. Brush both sides with olive oil and sprinkle 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 bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add cold water one tablespoon at a time, whisking until smooth and pourable.
06 - Transfer roasted cabbage steaks to a serving platter. Drizzle generously with tahini sauce.
07 - Top with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • Cabbage transforms into something entirely unexpected when roasted—caramelized edges with a melt-in-your-mouth center that feels almost luxurious.
  • The tahini drizzle tastes restaurant-quality but comes together in under five minutes, making you look far more skilled than you actually need to be.
02 -
  • Don't skip flipping the cabbage halfway through—the unflipped side won't brown properly and you'll lose that crucial caramelization that makes this dish special.
  • If your tahini sauce seems too thick even after adding water, a squeeze of extra lemon juice loosens it beautifully without making it watery.
03 -
  • Check your cabbage before slicing by looking at the core—if it's pale and fresh-looking, the whole head is probably good, but if it's dark or cracked, start with fresher cabbage.
  • Make the tahini sauce first while you wait for the oven to preheat; it needs no cooking and sitting for a few minutes actually helps the flavors blend together more smoothly.
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