Roasted Cabbage With Tahini (Printable)

Tender roasted cabbage with savory tahini drizzle for an easy plant-based meal.

# 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 to 4 tablespoons cold water
11 - Salt to taste

→ Garnish

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

# How to Make It:

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 and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and centers are tender.
04 - In a mixing bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water, 1 tablespoon at a time, whisking until smooth and pourable consistency is reached.
05 - Transfer roasted cabbage steaks to a serving platter. Drizzle generously with tahini sauce. Garnish with parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Expert Tips:

01 -
  • It turns cabbage into something so satisfying you'll forget you're eating vegetables.
  • The tahini sauce is pure comfort, creamy and lemony without requiring any cream whatsoever.
  • Everything comes together in 40 minutes, making this perfect for weeknight dinners when you want to feel impressed by your own cooking.
02 -
  • Don't skip flipping the cabbage halfway through roasting—this is what gives you caramelization on both sides instead of just one soggy bottom.
  • Add the tahini water slowly because it goes from thick to loose in seconds, and you want it pourable, not soup.
03 -
  • Always choose the crispest, heaviest cabbage at the market—dense heads roast more evenly and develop better caramelization than loose ones.
  • Make extra tahini sauce because once people taste it, they'll want to drizzle it on everything from roasted vegetables to grains.
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