Roasted Cabbage With Tahini (Printer View)

Caramelized cabbage steaks with creamy tahini, aromatic spices, and fresh garnishes.

# Components:

→ For the 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

→ For the Tahini Drizzle

07 - ⅓ cup tahini
08 - 2 tablespoons lemon juice (freshly squeezed)
09 - 1 small garlic clove, finely minced
10 - 2–4 tablespoons cold water (to thin)
11 - Salt, to taste

→ Garnishes

12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons toasted sesame seeds (optional)
14 - Lemon wedges

# Method:

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

# Expert Advice:

01 -
  • The tahini drizzle creates this incredibly velvety, rich contrast against the sweet roasted cabbage that feels luxurious despite being so simple
  • One head of cabbage yields four impressive steaks that look stunning on a platter but cost almost nothing
02 -
  • The tahini sauce will seize and turn into a thick paste at first before thinning out, so keep whisking and trust the process
  • Do not slice the cabbage too thin or it will fall apart during roasting, so aim for a solid 1 inch thickness
03 -
  • Use a very sharp knife and cut with confidence to get clean, even slices that do not shred apart
  • Let the roasted steaks rest for just a few minutes before serving so they hold their shape better when you plate them
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