Roasted Cabbage Steaks With Tahini (Printable Version)

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

# What You Need:

→ 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 - 2-4 tablespoons cold water
11 - Salt to taste

→ Garnish

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

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Slice cabbage into 1-inch thick rounds to create 4-5 steaks.
03 - Place cabbage steaks on prepared 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 through, until edges are browned and centers are tender.
05 - In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water one tablespoon at a time, whisking until smooth and pourable.
06 - Transfer roasted cabbage steaks to serving platter. Drizzle generously with tahini sauce.
07 - Top with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Suggestions:

01 -
  • The cabbage transforms into something sweet and nutty when roasted, shocking even people who swear they hate it.
  • One tahini drizzle does all the work—creamy, tangy, and Middle Eastern-inspired without any fuss.
  • It works as a main course or a side, making it endlessly flexible for weeknight cooking.
02 -
  • Don't slice the cabbage too thin or it falls apart; 1 inch is the sweet spot that holds together while roasting.
  • Flip the steaks halfway through cooking so both sides get that caramelized edge and the insides get tender.
03 -
  • If your tahini is thick straight from the jar, warm it slightly before whisking so it comes together faster and smoother.
  • Roast the sesame seeds yourself in a dry pan for 2 minutes if you have time—the smell alone is worth the effort, and they taste so much better than store-bought toasted.
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