Roasted Cabbage Steaks With Tahini

My neighbor knocked on my kitchen door one evening with half a cabbage she couldn't finish, and I was staring at it wondering what to do when I thought: what if I just roasted it like a steak? The result was golden, caramelized rounds that tasted nothing like boring boiled cabbage, and when I drizzled tahini across them, something clicked. Now it's the dish people ask me to make again and again, even the skeptics who thought they didn't like cabbage.

I served this to my friend who had just gone vegan, and she got quiet halfway through. When I asked if something was wrong, she said, 'I didn't think I'd miss cheese this much, but this is better'—the tahini was doing something I didn't expect, almost creamy like a sauce I'd never made before.

Ingredients

• 1 large green cabbage: Look for one that feels dense and heavy—lighter heads tend to be older and can taste bitter when roasted.
• 3 tbsp olive oil: Don't skimp here; it's what gets those edges golden and creates the caramelization that makes this work.
• 1 tsp ground cumin: It brings warmth and earthiness that feels right with cabbage, grounding the whole dish.
• 1 tsp smoked paprika: This is your secret weapon for depth; regular paprika is fine, but the smokiness changes everything.
• ½ tsp garlic powder: Fresh garlic can burn at high heat, so powder is actually better here than the real thing.
• Salt and freshly ground black pepper: Season generously on both sides—cabbage needs more salt than you'd expect.
• ⅓ cup tahini: Choose raw or roasted depending on your mood; roasted feels richer and more luxurious.
• 2 tbsp freshly squeezed lemon juice: Fresh is non-negotiable; bottled lemon juice will taste flat and one-dimensional by comparison.
• 1 small garlic clove, finely minced: Raw garlic in the tahini adds a bright bite that balances the richness.
• 2–4 tbsp cold water: Start with 2 and add slowly until the tahini becomes pourable; too much and it loses its body.
• 2 tbsp chopped fresh parsley: The fresh green cuts through the richness and makes it feel alive on the plate.
• 2 tbsp toasted sesame seeds (optional): They add a little crunch and look like you actually tried, even though this is effortless.
• Lemon wedges: People love having control over acidity, so always serve these on the side.

Instructions

Get your oven ready and prep the cabbage:

Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks. Remove the tough outer leaves from the cabbage and slice it into 1-inch thick rounds—you'll get about 4 to 5 steaks depending on the size.

Season and oil the steaks:

Place the cabbage slices on the baking sheet, brush both sides generously with olive oil, then sprinkle the cumin, smoked paprika, garlic powder, salt, and pepper all over. Don't be shy with seasoning.

Let them roast and caramelize:

Pop them in the oven for 25 to 30 minutes, flipping halfway through so both sides get that golden-brown, caramelized edge. You'll know they're done when the outer leaves are dark and the centers are fork-tender.

Make the tahini drizzle while they roast:

In a bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Add cold water one tablespoon at a time, whisking constantly, until it's smooth and pourable like a sauce.

Bring it all together:

Transfer the roasted cabbage steaks to a platter and drizzle the tahini sauce all over them. Finish with parsley, sesame seeds if you're using them, and a few lemon wedges on the side.

Save

My dad took one bite and asked if this was really just cabbage, then asked for seconds before anyone else had finished their first. That moment made me realize this dish does something special—it makes people slow down and actually taste what's on their plate.

Why This Works as Either a Main or a Side

Roasted cabbage steaks are substantial enough to anchor a meal on their own, especially with grains like farro or rice alongside. But they're also humble enough to sit next to grilled fish or chicken without trying to steal the show, and the tahini works as either a star sauce or a supporting player depending on what else is happening at dinner.

The Tahini Sauce Tastes Better Than You'd Think

Tahini intimidates people because it can taste bitter or chalky if you're not careful, but the lemon juice and garlic transform it into something silky and bright. I learned this by accident when I added too much lemon once and loved what happened—it went from heavy to almost refreshing, which is exactly what cabbage needs.

Small Details That Change Everything

The difference between this feeling like a real dinner and feeling like a sad vegetable dish comes down to heat and salt. Get your oven hot enough to caramelize the cabbage, not just soften it, and season aggressively at every stage.

• Add a pinch of chili flakes or zaatar to the cabbage before roasting if you want an extra kick of flavor and personality.
• Swap the parsley for cilantro or mint if that matches what else you're serving or what your kitchen smells like that day.
• Serve the lemon wedges on the side so people can adjust the acidity to their preference without overthinking it.

Save

This is the kind of recipe that quietly becomes part of your regular rotation because it's so easy and so satisfying. Every time you make it, someone will be genuinely surprised that cabbage can taste this good.

Recipe Questions & Answers

→ How do I cut cabbage into steaks?

Place the whole cabbage on a cutting board and slice horizontally through the core to create 1-inch thick rounds. Each round will hold together during roasting, creating the steak appearance.

→ Can I make the tahini sauce ahead of time?

Yes, prepare the tahini drizzle up to 3 days in advance and store it in an airtight container in the refrigerator. The sauce may thicken—simply whisk in a little extra cold water before serving to reach the desired consistency.

→ What can I serve with roasted cabbage steaks?

These pair beautifully with quinoa, couscous, or warm pita bread. They also complement grilled fish, roasted chicken, or can stand alone as a hearty main course with a side of grains.

→ Why did my tahini sauce seize up?

Tahini naturally thickens when acidic ingredients like lemon juice are first added. Continue whisking and gradually add cold water—this will emulsify the mixture into a smooth, pourable consistency.

→ Can I use red cabbage instead?

Absolutely. Red cabbage works wonderfully and adds vibrant purple color to the dish. Note that red cabbage may take slightly longer to become tender and will cook down more than green varieties.