Save The smell of cabbage roasting might not sound like something that would stop you in your tracks, but the first time I pulled these golden edged steaks from the oven, my entire apartment smelled like caramelized comfort. I had skeptically sliced through a humble head of green cabbage, wondering if this unassuming vegetable could really transform into something worthy of a dinner party centerpiece. When those smoky paprika and cumin notes hit the air, I realized I had been seriously underestimating what this modest brassica could do.
I made these for a friend who swore she hated cabbage, watching her face light up with genuine surprise after that first bite. We sat around the table, dragging each caramelized edge through the creamy tahini sauce, and she admitted maybe she had just been eating cabbage wrong her entire life. Now whenever I need a dish that feels special but requires zero stress, this is what turns a random Tuesday into something worth savoring.
Ingredients
- 1 large green cabbage: Look for one that feels heavy and tight, and slice through the core to keep those beautiful rounds intact while roasting
- 3 tbsp olive oil: This helps the spices cling and creates those gorgeous crispy edges that make people forget they are eating cabbage
- 1 tsp ground cumin: Adds an earthy warmth that pairs so beautifully with the natural sweetness of roasted cabbage
- 1 tsp smoked paprika: Gives this subtle smoky depth that makes the dish feel much more sophisticated than it should
- ½ tsp garlic powder: Distributes evenly over the surface, unlike fresh garlic which can burn in high heat roasting
- Salt and freshly ground black pepper: Be generous here since cabbage needs proper seasoning to really shine
- ⅓ cup tahini: The star of the show, creating that luscious, nutty sauce that ties everything together
- 2 tbsp lemon juice: Freshly squeezed cuts through the richness of the tahini and brightens each bite
- 1 small garlic clove, finely minced: Raw garlic in the drizzle adds a punchy contrast to the mellow roasted cabbage
- 2–4 tbsp cold water: The secret to turning thick tahini into a silky pourable consistency
- 2 tbsp chopped fresh parsley: Brings a fresh herbal pop and makes the whole dish look effortless and inviting
- 2 tbsp toasted sesame seeds: Optional but adds such a lovely crunch and reinforces the sesame flavor in the tahini
- Lemon wedges: Letting everyone squeeze their own fresh lemon at the table makes each serving feel personalized
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later
- Slice your cabbage steaks:
- Peel off any sad looking outer leaves, then cut the cabbage into 1 inch thick rounds, keeping that core intact so each slice holds together beautifully
- Season generously:
- Brush both sides with olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper until they are evenly coated
- Roast until golden:
- Cook for 25 to 30 minutes, flipping halfway through, until the edges are deeply browned and the centers are fork tender
- Make the magic sauce:
- Whisk together tahini, lemon juice, minced garlic, and salt, then gradually add cold water until it reaches a smooth, pourable consistency
- Bring it all together:
- Arrange those gorgeous roasted steaks on a platter and drizzle that tahini all over them like you are plating something at a restaurant
- Finish with flourish:
- Sprinkle with fresh parsley, toasted sesame seeds if you have them, and serve with lemon wedges for squeezing over the top
Save These cabbage steaks have become my go to when I want to serve something that looks impressive but barely requires any active cooking time. There is something deeply satisfying about transforming such an inexpensive vegetable into a dish that makes people pause and ask for the recipe.
Getting The Right Roast
I have learned that the difference between good and great cabbage steaks comes down to patience with that roasting time. Let those edges go almost dark brown because that is where all the concentrated sweetness and flavor lives.
Tahini Troubleshooting
Every tahini brand behaves differently, so start with less water than you think you need. You can always add more, but you cannot take it back once your drizzle becomes too thin and sad.
Serving Suggestions
These work beautifully as a main course over a bed of fluffy couscous or quinoa, or serve them alongside grilled fish or chicken for a more substantial dinner. The leftovers reheat surprisingly well the next day.
- Try adding a pinch of chili flakes if you want a little heat
- Fresh mint instead of parsley gives a completely different but equally delicious vibe
- A sprinkle of zaatar before roasting takes these in a completely wonderful direction
Save Sometimes the simplest ingredients, treated with a little care and attention, end up being the ones that surprise us the most.
Recipe Guide
- → How do I cut cabbage into steaks?
Trim off the tough outer leaves, then slice the entire head horizontally into 1-inch thick rounds. Each cross-section creates a steak-like disc that holds together beautifully during roasting.
- → Can I make the tahini sauce ahead?
Absolutely. Whisk together the tahini, lemon juice, garlic, and salt, then refrigerate. Add the cold water just before serving to reach your desired consistency.
- → What else can I use for the tahini drizzle?
If tahini isn't available, try Greek yogurt thinned with lemon, or make a cashew cream. Both provide that same creamy contrast to the roasted cabbage.
- → How do I know when the cabbage is done?
Look for deeply browned, caramelized edges and a fork-tender center. The cabbage should collapse slightly when pressed but still hold its shape on the baking sheet.
- → Can I use red cabbage instead?
Yes, though red cabbage takes slightly longer to tenderize and retains more crunch. The final dish will have a stunning purple hue and slightly earthier flavor.
- → What proteins pair well with this?
Grilled chicken, lamb kebabs, or spiced chickpeas complement the Middle Eastern flavors. For fully plant-based meals, serve over quinoa or with roasted falafel.