Roasted Cabbage With Tahini (Printable)

Golden caramelized cabbage slices with creamy tahini drizzle

# What You’ll Need:

→ 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 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper to taste

→ For the Tahini Drizzle

07 - 1/3 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

→ Garnishes

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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Slice into 1-inch thick rounds to create 4-5 steaks.
03 - Place 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 through, until edges are browned and centers are tender.
05 - 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 roasted cabbage steaks to a platter. Drizzle generously with tahini sauce.
07 - Garnish with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Tips:

01 -
  • The tahini drizzle turns humble cabbage into something creamy and luxurious
  • It comes together in under 45 minutes but looks impressive on the plate
02 -
  • The tahini will seize up at first when you add the lemon juice, keep whisking and it will smooth out
  • Do not slice the cabbage too thin or it will fall apart during flipping
03 -
  • Let the roasted steaks sit for a few minutes before serving so they firm up slightly
  • Room temperature tahini blends more easily into the sauce than cold from the fridge
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