Roasted Cabbage With Tahini (Printer-friendly)

Golden cabbage slices roasted with warm spices and finished with creamy tahini drizzle for a satisfying plant-based dish.

# Ingredient List:

→ 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 to 4 tablespoons cold water
11 - Salt to taste

→ Garnishes

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

# Directions:

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

# Expert Tips:

01 -
  • Thick, meaty slices of cabbage become crispy on the edges and meltingly tender inside, making you forget you're eating vegetables.
  • The tahini drizzle is silky and luxurious without any fussiness, turning something humble into something crave-worthy.
  • Ready in under 45 minutes from start to finish, with minimal hands-on time while everything roasts.
  • Works perfectly as a standalone meal or a side dish that actually outshines the main.
02 -
  • Don't rush the roasting—those caramelized edges are where all the flavor lives, so if you're impatient and crank the heat higher, you'll end up with burnt edges and a raw center.
  • If your tahini sauce breaks or gets too thick, don't panic; whisking in a tiny splash of cold water or lemon juice will bring it back to silky perfection.
03 -
  • Line your baking sheet with parchment paper rather than foil—it prevents sticking and creates more even browning on the bottom of your steaks.
  • If your tahini is cold straight from the jar, let it sit at room temperature for a few minutes before whisking; cold tahini is thick and stubborn, while room-temperature tahini blends smoothly.
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