Roasted Cabbage with Tahini (Print)

Thick cabbage rounds roasted to golden perfection, drizzled with creamy tahini and sprinkled with fresh herbs for a hearty vegan main or side.

# What You Need:

→ Cabbage Steaks

01 - 1 large green cabbage, sliced into 1-inch thick rounds
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 freshly squeezed 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
14 - Lemon wedges

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds to create 4 to 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 to 30 minutes, flipping halfway through cooking, until edges are browned and centers are tender.
05 - In a mixing bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add cold water one tablespoon at a time, whisking until smooth and pourable.
06 - Transfer roasted cabbage steaks to a serving platter. Drizzle generously with tahini sauce.
07 - Top with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

# Top Tips:

01 -
  • It turns a humble, affordable vegetable into something that feels restaurant-quality and genuinely impressive without any fussing.
  • The whole thing comes together in under 45 minutes, which means weeknight dinners suddenly feel less stressful.
  • There's something deeply satisfying about watching the cabbage edges crisp up and char slightly, a small miracle in your own oven.
02 -
  • Slice your cabbage steaks thick enough that they don't fall apart during roasting but thin enough that they cook through—one inch is the sweet spot, not a suggestion.
  • Flip halfway through cooking, as this ensures both sides get equal time to caramelize and prevents the bottom from burning while the top stays pale.
  • Tahini can seize if you add too much liquid at once or if the temperature swings drastically, so work slowly and keep everything cool until the last second.
03 -
  • Don't crowd your baking sheet—give each cabbage steak breathing room so the heat circulates and they roast instead of steam.
  • If you notice the edges charring faster than the centers are softening, lower the oven temperature to 400°F and add five more minutes rather than accepting burnt edges.
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