Save The first time I served roasted cabbage, my husband thought I had completely lost my mind. Cabbage for dinner? That poor, overlooked vegetable that usually languishes in the crisper drawer? But when those thick, caramelized rounds emerged from the oven, golden-edged and impossibly fragrant, he stood there at the counter, eating one straight off the baking sheet. The tahini drizzle, pooling in those little cabbage valleys, had turned the humble into something almost luxurious.
Last winter, during that stretch where everyone seemed to be getting sick and comfort food was the only thing that made sense, I made these cabbage steaks three times in one week. My friend Sarah came over, looking tired and hungry after a long day, and literally moaned when she took her first bite. She texted me the next day: I made the cabbage and my kids actually fought over the last piece. When was the last time children fought over cabbage?
Ingredients
- 1 large green cabbage: Look for one that feels heavy and has tightly packed leaves for the best steak like slices
- 3 tbsp olive oil: This helps those spices cling and creates that beautiful golden browning we are after
- 1 tsp ground cumin: Adds this earthy warmth that pairs so perfectly with tahini
- 1 tsp smoked paprika: The secret ingredient that makes people ask what did you put in this
- ½ tsp garlic powder: Distributes evenly without the risk of burning fresh garlic
- Salt and freshly ground black pepper: Be generous here, cabbage needs a good seasoning to really shine
- ⅓ cup tahini: The creamy, nutty foundation of our dreamy drizzle
- 2 tbsp lemon juice: Freshly squeezed creates the perfect tangy balance to rich tahini
- 1 small garlic clove: Finely minced so it incorporates smoothly into the sauce
- 2–4 tbsp cold water: This thins the tahini to just the right pourable consistency
- 2 tbsp chopped fresh parsley: Adds this pop of color and freshness that cuts through the richness
- 2 tbsp toasted sesame seeds: Optional but that extra crunch is absolutely worth it
- Lemon wedges: For serving, because everyone loves to add their own extra squeeze
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment for easy cleanup later.
- Prep your cabbage:
- Peel off any sad looking outer leaves, then slice the whole head into 1 inch thick rounds, handling them gently so they stay together.
- Season generously:
- Brush both sides of each cabbage steak with olive oil and sprinkle with all those spices, salt, and pepper, really pressing them in.
- Roast until golden:
- Cook for 25 to 30 minutes, flipping halfway through, until you see those edges browning and the centers feel tender when pierced.
- Make the magic sauce:
- Whisk together the tahini, lemon juice, garlic, and a pinch of salt, then gradually add cold water until it becomes smooth and drizzle worthy.
- Bring it all together:
- Arrange those gorgeous roasted steaks on a platter and drizzle with tahini sauce like you are plating in a restaurant.
- Add the finishing touches:
- Sprinkle with fresh parsley, those toasted sesame seeds if you have them, and serve with lemon wedges on the side.
Save These have become my go to when I want to feel fancy without actually doing anything complicated. Something about the way the tahini pools in the little cabbage crevices makes the whole plate look intentional and cared for, like I put in way more effort than I actually did.
Making It Your Own
I have discovered that zaatar sprinkled over the cabbage before roasting creates this incredible aromatic twist that my Middle Eastern friends always ask for. Sometimes I will add a pinch of red pepper flakes when I want a little heat that cuts through the creamy tahini.
Serving Suggestions
These cabbage steaks are surprisingly filling on their own, but I love serving them over a bed of fluffy couscous or quinoa to soak up all that tahini goodness. They are also perfect alongside grilled fish or roasted chicken when I am serving people who need their protein.
Make Ahead Wisdom
You can slice and season the cabbage hours ahead, keeping them layered between parchment paper in the fridge. The tahini sauce actually gets better after sitting for a day, so I often double the recipe and keep the extra in a jar for drizzling over everything from roasted vegetables to grain bowls.
- The cabbage will soften in the fridge but roasts up beautifully
- Tahini sauce keeps for a week in the refrigerator
- Leftover roasted cabbage, if you somehow have any, is excellent cold
Save There is something deeply satisfying about turning the most humble vegetable into something that makes people pause and smile. Maybe that is the real magic here.
Common Questions
- → How do I cut cabbage into steaks?
Remove any tough outer leaves, then slice the entire head of cabbage crosswise into 1-inch thick rounds. Each round is a steak. You'll typically get 4-5 steaks from one large cabbage.
- → Can I prepare this ahead of time?
You can slice and season the cabbage steaks a few hours ahead and refrigerate. The tahini sauce can also be made in advance and stored separately. Assemble just before serving for the best texture.
- → Why is my tahini sauce too thick?
Tahini naturally thickens when mixed with lemon juice initially. Keep adding cold water one tablespoon at a time, whisking constantly, until it reaches a smooth, pourable consistency. It may take 3-4 tablespoons.
- → Can I use red cabbage instead?
Yes, red cabbage works beautifully and adds vibrant color. The cooking time remains the same, though the flavor will be slightly more peppery than green cabbage.
- → What pairs well with this dish?
Serve over fluffy couscous, quinoa, or rice for a complete meal. It also complements grilled chicken, fish, or lamb. A simple green salad with lemon dressing balances the richness perfectly.