Roasted Cabbage With Tahini

Roasted cabbage steaks are a revelation in plant-based cooking, transforming a simple head of cabbage into a caramelized, savory delight. These thick rounds are roasted at high heat until the edges become golden and crispy, creating a beautiful texture that pairs perfectly with a smooth, zesty tahini sauce. It is a Middle Eastern-inspired dish that is as visually stunning as it is delicious.

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This recipe turns the humble cabbage into the star of the plate. By roasting the cabbage at 425°F, you unlock its natural sweetness, while the addition of cumin and smoked paprika adds a warm, earthy profile that is complemented by the bright lemon and garlic in the tahini drizzle.

Ingredients

• 1 large green cabbage
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and freshly ground black pepper, to taste
• ⅓ cup tahini
• 2 tbsp lemon juice (freshly squeezed)
• 1 small garlic clove, finely minced
• 2–4 tbsp cold water (to thin)
• Salt, to taste
• 2 tbsp chopped fresh parsley
• 2 tbsp toasted sesame seeds (optional)
• Lemon wedges

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Remove any tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds (you should get 4–5 steaks).

Step 3

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.

Step 4

Roast for 25–30 minutes, flipping halfway, until the edges are browned and the centers are tender.

Step 5

Meanwhile, prepare the tahini drizzle: 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.

Step 6

Transfer the roasted cabbage steaks to a platter. Drizzle generously with tahini sauce.

Step 7

Garnish with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

Zusatztipps für die Zubereitung

For extra flavor, add a pinch of chili flakes or zaatar to the cabbage before roasting to give it an extra spicy or herbal kick.

Varianten und Anpassungen

You can easily swap the fresh parsley for cilantro or mint for a fresh twist that changes the aromatic profile of the dish.

Serviervorschläge

Serve these cabbage steaks as a main dish alongside hearty grains or as a unique side dish to your favorite grilled proteins.

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Enjoy these warm cabbage steaks as a satisfying, nutrient-dense meal that brings together smoky, creamy, and zesty notes in every bite.

Recipe FAQs

→ How do I cut cabbage steaks properly?

Trim off any damaged outer leaves, then slice the entire cabbage head crosswise into 1-inch thick rounds. You'll get 4-5 substantial steaks that hold their shape beautifully during roasting.

→ What makes the tahini sauce creamy?

Whisking cold water into tahini a tablespoon at a time transforms the thick paste into a smooth, pourable drizzle. Fresh lemon juice balances the richness while garlic adds depth.

→ Can I prepare these ahead?

Roast the cabbage steaks up to a day in advance and reheat at 375°F for 10 minutes. Make the tahini sauce fresh and store separately, then drizzle just before serving for the best texture.

→ What other seasonings work well?

Za'atar adds wonderful herbaceous notes, while a pinch of red pepper flakes brings gentle heat. Sumac offers a bright citrusy tang that complements the tahini beautifully.

→ How do I know when cabbage is done roasting?

Look for deep golden-brown edges and a tender center when pierced with a fork. The cabbage should have sweet caramelized flavor and slight crispness around the edges.

→ Can I use red cabbage instead?

Absolutely. Red cabbage roasts beautifully and turns a stunning deep purple. The flavor is slightly sweeter and earthier than green, pairing wonderfully with the tangy tahini.