Pin it I was halfway through convincing myself that cabbage was nothing more than coleslaw filler when a friend served these golden steaks at a casual dinner party. The way the edges curled into crispy caramelized ribbons while the centers stayed tender caught me completely off guard. Now whenever I need to prove that humble vegetables can feel luxurious, this is my go to.
Last winter I made these for my sister who claimed to hate cabbage her entire life. She took one skeptical bite stared at me in silence for a full ten seconds then went back for seconds without saying a word. Sometimes the best recommendations are the ones that leave people momentarily speechless.
Ingredients
- 1 large green cabbage: Look for one that feels heavy and tight with crisp outer leaves the core helps hold the steaks together during roasting
- 3 tbsp olive oil: This helps the spices cling and promotes even caramelization on both sides
- 1 tsp ground cumin: Adds an earthy warm note that pairs beautifully with tahini
- 1 tsp smoked paprika: Provides subtle smoky depth that makes these feel satisfying and robust
- ½ tsp garlic powder: Distributes garlic flavor evenly without burning like fresh garlic might
- Salt and freshly ground black pepper: Essential for drawing out the cabbages natural sweetness
- ⅓ cup tahini: The creamy nutty base that transforms roasted vegetables into something rich and indulgent
- 2 tbsp lemon juice (freshly squeezed): Cuts through the tahinis richness and brightens the entire dish
- 1 small garlic clove finely minced: Fresh garlic here adds a punchy bite that complements the roasted sweetness
- 2–4 tbsp cold water: This thins the tahini into a drizzle consistency that coats beautifully
- 2 tbsp chopped fresh parsley: Adds a fresh herbal contrast to the warm roasted flavors
- 2 tbsp toasted sesame seeds (optional): Brings a satisfying crunch and reinforces the sesame notes
- Lemon wedges: Extra acid at the table lets everyone adjust brightness to their taste
Instructions
- Get your oven nice and hot:
- Preheat to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup later
- Prep your cabbage:
- Peel away any tired outer leaves then slice the whole head into 1 inch thick rounds letting the core hold each steak together
- Season generously:
- Brush both sides of each steak with olive oil then sprinkle with cumin smoked paprika garlic powder salt and pepper making sure to coat the edges
- Roast until golden:
- Cook for 25 to 30 minutes flipping halfway until the edges are deeply browned and crispy and the centers feel tender when pierced
- Whisk the tahini:
- Stir together tahini lemon juice minced garlic and a pinch of salt then gradually add cold water one tablespoon at a time until smooth and pourable
- Bring it all together:
- Transfer the roasted steaks to a serving platter drizzle generously with the tahini sauce and scatter with parsley sesame seeds and lemon wedges
Pin it My roommate used to request these every Sunday night and eventually we started calling them our comfort food even though they are just cabbage. Some meals become traditions not because they are fancy but because they make the house feel like home.
Making It Your Own
I have discovered that zaatar sprinkled over the cabbage before roasting adds a bright herbaceous twist that works wonderfully with the tahini. A pinch of red pepper flakes brings gentle heat that cuts through the creamy sauce. Sometimes I swap parsley for cilantro when I am craving something fresher and more vibrant.
Serving Ideas
These steaks hold their own as a main dish served over fluffy couscous or quinoa for a complete satisfying meal. They also pair beautifully alongside grilled fish or roasted chicken for a more substantial spread. The tahini sauce works on just about anything so do not be afraid to drizzle extra over whatever else is on your plate.
Storage And Prep
You can slice the cabbage steaks up to a day ahead and store them between damp paper towels in the refrigerator. The tahini sauce keeps beautifully in a sealed jar for up to a week and actually tastes better after the flavors meld. Leftover roasted cabbage reheats well but the tahini is best added fresh right before serving.
- Let the tahini come to room temperature before whisking it smooths out much faster
- If your tahini has separated completely stir the whole jar thoroughly before measuring
- Add the water gradually a little goes a long way toward achieving the perfect drizzle consistency
Pin it Hope this recipe brings as much surprise and delight to your table as it has to mine. Simple ingredients prepared with a little care have a way of becoming the meals we remember most fondly.
Recipe FAQs
- → How do I cut cabbage into steaks?
Remove any tough outer leaves, then slice the entire head crosswise into 1-inch thick rounds. Each round becomes a steak that holds together beautifully during roasting.
- → Can I make this ahead?
Roast the cabbage up to a day in advance and reheat at 350°F for 10 minutes. Store the tahini sauce separately and drizzle just before serving for the best texture.
- → What can I serve with roasted cabbage?
Pair with quinoa, rice, or couscous for a complete meal. It also complements grilled chicken, fish, or tofu, and works well alongside other roasted vegetables.
- → Why is my tahini sauce clumping?
This is normal. Keep whisking while gradually adding cold water. The sauce will seize before smoothing out into a creamy consistency. Add water one tablespoon at a time until pourable.
- → Can I use red cabbage instead?
Absolutely. Red cabbage works wonderfully and creates a striking presentation. Note that it may take slightly longer to become tender and will have a slightly earthier flavor.