# What You'll Need:
→ For the 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
→ For the Tahini Drizzle
07 - ⅓ cup tahini
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 small garlic clove, finely minced
10 - 2–4 tablespoons cold water
11 - Salt, to taste
→ Garnishes
12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons toasted sesame seeds
14 - Lemon wedges
# Method:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage and slice into 1-inch thick rounds to create 4–5 steaks.
03 - Place cabbage steaks on the baking sheet. Brush both sides with olive oil and sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
04 - Roast for 25–30 minutes, flipping halfway through, until edges are caramelized and centers are tender.
05 - Whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add cold water, 1 tablespoon at a time, whisking until smooth and pourable.
06 - Transfer roasted cabbage steaks to a serving platter and drizzle generously with tahini sauce.
07 - Top with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.
